shrimp pepperoncini

Msbahr

Kathryn Marie

1 ½pounds large shrimp, (26 to 30 per pound), peeled and deveined, shells reserved

Salt

1(28-ounce) can whole peeled tomatoes

3tablespoons vegetable oil

1cup dry white wine

4 garlic cloves, minced

½ to 1teaspoon red pepper flakes

½teaspoon dried oregano

2 anchovy fillets, rinsed, patted dry, and minced

¼cup chopped fresh basil

¼cup chopped fresh parsley

1 ½teaspoons minced pepperoncini, plus 1 teaspoon brine

2tablespoons extra-virgin olive oil

InstructionsSERVES 4

* NOTE FROM THE TEST KITCHEN If the shrimp you are using have been treated with salt (check the bag’s ingredient list), skip the salting in step 1 and add 1/4 teaspoon of salt to the sauce in step 3. Adjust the amount of pepper flakes depending on how spicy you want the dish. Serve the shrimp with a salad and crusty bread or over spaghetti. If serving with spaghetti, adjust the consistency of the sauce with some reserved pasta cooking water. note: NOTE FROM THE TEST KITCHEN If the shrimp you are using have been treated with salt (check the bag’s ingredient list), skip the salting in step 1 and add ¼ teaspoon of salt to the sauce in step 3. Adjust the amount of pepper flakes depending on how spicy you want the dish. Serve the shrimp with a salad and crusty bread or over spaghetti. If serving with spaghetti, adjust the consistency of the sauce with some reserved pasta cooking water.

Directions at copymethat.com

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