If hot as the "devil," is too hot, use less of the hot red pepper
The sauce can be prepared up to 2 hours ahead; add the shrimp just before serving.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturehot & spicy
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded and sliced
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 cup canned crushed tomatoes
- ½ tsp crushed hot red pepper, or more to taste
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tsp Worcestershire sauce
Heat the oil in a large frying pan over medium heat. Add the onion and cook about 5 minutes, until beginning to turn golden. Add the red pepper and cook for 5 minutes more, until softened.
Stir in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and boil about 2 minutes until reduced by half.
Stir in the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer about 5 minutes, or until slightly reduced. Season with crushed hot pepper.
Stir in the shrimp and cook about 3 minutes, or until they turn opaque. Stir in Worcestershire sauce and serve immediately.
Good with steamed rice.
Shrimp á la Basquaise
Dice the red pepper and add 1 diced green pepper. Cook as above, omitting the Worcestershire sauce.
2008 Dorling Kindersley