shrimp are paired with sweet cherry tomatoes in this
light summer dish.
light summer dish is reminiscent of one of my favorite
things in the world to eat: the gambas al ajillo tapas at
Jose Andres restaurant Jaleo in Washington, D.C. The dish
is nothing short of intoxicating. Here, the garlicky shrimp
are paired with sweet cherry tomatoes.
clean shrimp, run a paring knife along the back and pull out
the thin gray vein.
with a green salad, a light grain such as couscous and good
crusty bread for mopping up the sauce.
Shrimp with Tomatoes and White Wine
tablespoons extra-virgin olive oil, plus more for dipping
4 to 5
cloves garlic, thinly sliced crosswise
shallots, thinly sliced crosswise
cherry tomatoes, halved
pound large shrimp (about 16), cleaned and shells removed
teaspoon red pepper flakes, or 1 guindilla chili pepper,
2 to 3
teaspoons fresh thyme leaves, plus more sprigs for garnish
dry white wine (I used 1/2 cup)
sea salt and freshly ground black pepper
large skillet, heat olive oil over medium-high heat. Add the
garlic and shallots and saute, stirring occasionally, until
fragrant, about 1 minute. Add tomatoes and saute, stirring
occasionally, until beginning to soften, 3 to 4 minutes. Add
shrimp, red pepper flakes and thyme and saute, stirring and
tossing occasionally, until shrimp are completely pink,
about 3 minutes. Season to taste with salt and pepper.
white wine and bring to a boil. Reduce heat to low and
simmer until liquid is reduced by half, about 2 minutes.
Taste and season with additional salt and pepper.
shrimp on a warm platter or in a bowl, drizzle with olive
oil and garnish with thyme.
Adapted from "The Yellow Table" by Anna Watson
Carl (Sterling, August 2015, $24.95)