Equipment
Ingredients
Main
- 450 g shrimp, raw
- 12 g salt
- 30 ml olive oil
- 2 garlic, minced
- 2 shallot, finely chopped
- 240 ml canned tomatoes, drained and chopped
- 120 ml white wine
- 1 g red pepper flakes
- black pepper, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 210 kcal
- Protein
- 24 g
- Carbohydrates
- 6 g
- Fat
- 8 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 1371 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 181 mg
- Potassium
- 496 mg
- Calcium
- 104 mg
- Iron
- 1.3 mg
- Magnesium
- 53 mg
- Phosphorus
- 269 mg
- Zinc
- 1.7 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.5 mg
- Folate
- 11 mcg
- Water
- 184 g
- Alcohol
- 3 g
Sources: USDA FoodData Central
Method
Peel the shrimp completely.
Place shrimp in a bowl, add 12g salt, and cover with cold water to brine.
Heat 15ml olive oil in a skillet over medium heat, approximately 175°C (350°F).
Add minced garlic and chopped shallots to the skillet and cook for 2-3 minutes until soft.
Stir in tomatoes, white wine, and red pepper flakes; simmer for 10 minutes over low heat.
Rinse the brined shrimp under cold water and drain thoroughly in a colander.
Heat the remaining 15ml olive oil in a second skillet over medium-high heat, approximately 200°C (400°F).
Sauté shrimp for 1-2 minutes per side until they reach an internal temperature of 74°C (165°F).
Transfer the cooked shrimp into the tomato sauce, mix thoroughly, and season with black pepper to taste.
Chef's Notes
- Ensure shrimp are patted dry after rinsing to achieve a better sear in the skillet.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor balance.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Warm gently in a skillet over low heat until the sauce simmers; do not overcook the shrimp.
Troubleshooting
Shrimp are tough or rubbery
Cause: Overcooking during the sauté phase
Fix: Cannot be fixed
Prevention: Remove shrimp from the heat immediately once they turn pink and opaque.
Sauce is too thin
Cause: Insufficient simmering time for the wine and tomatoes
Fix: Remove shrimp and simmer the sauce alone on high heat for 2-3 minutes.
Prevention: Ensure the sauce simmers for the full 10 minutes to allow for reduction.
Cultural Context
This dish draws inspiration from the vibrant coastal cuisines of the Mediterranean, particularly Italy and Spain, where fresh seafood is a staple. The combination of tomatoes, garlic, white wine, and a hint of spice is a classic flavor profile found in many regional seafood preparations, often served as a quick yet flavorful main course or an appetizer.
