Directions:
- Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp—slice open the back with a sturdy sharp paring knife, cutting through the shell and scrape out the vein; rinse the shrimp and pat dry.
- Pour 1/4 cup olive oil into saute pan; set over med-high heat.
- Scatter in the garlic; cook until sizzling, then stir in the shallots.
- When they are sizzling, stir in 1/4 teaspoon salt and 1/4 cup wine.
- Cook/stir frequently, until the wine is nearly completely evaporated and the shallots have softened.
- Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
- Pour in the rest of the wine, bring to a boil quickly, then add the water and 1/4 teaspoon salt, stirring.
- Bring to a boil, then decrease heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.
- Add 2 tablespoons olive oil into a wide skillet; place over high heat until very hot.
- Scatter the shrimp in the pan, toss them in the oil, and season with the remaining 1/2 teaspoon salt.
- Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.
- With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce.
- Stir in the pepper, then bread crumbs—use more crumbs if the sauce is thin.
- Cook for 2 minutes, then turn off the heat.
- Drizzle over the remaining 2 tablespoons olive oil and incorporate it well, tumbling the shirmp in the pan.
- Sprinkle the parsley on top, and serve immediately.
- Serve with crusty bread to sop up the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.74 Kcal (987 kJ) | ||
| Calories from fat | 186.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.67g | 32% | |
|---|---|---|---|
| Cholesterol | 2.74mg | 1% | |
| Sodium | 453.3mg | 19% | |
| Potassium | 110.51mg | 2% | |
| Total Carbs | 5.79g | 2% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 190.35 Kcal (797 kJ) | ||
| Calories from fat | 150.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.69g | 32% | |
|---|---|---|---|
| Cholesterol | 2.21mg | 1% | |
| Sodium | 366.01mg | 19% | |
| Potassium | 89.23mg | 2% | |
| Total Carbs | 4.67g | 2% | |
| Sugars | 1.49g | 7% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 2.7mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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