Saturday, February 11, 2017
Shrimp in Tomato, Caper and Pine Nut Sauce
2 pounds large shrimp, peeled and deveined
1/2 cup olive oil
1 medium onion, finely chopped
1 fennel bulb, thinly sliced
2 garlic cloves, minced
2 cups diced canned tomatoes, drained
Salt and pepper
3 tablespoons pine nuts
6 tablespoons capers, drained and rinsed
4 bay leaves
Juice of 1 lemon
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Heat olive oil in a large saucepan over medium heat.
Add the onion and fennel.
Sauté for 15 minutes, until the vegetables are tender.
Add the garlic and cook for 1 minute.
Add the tomatoes and cook for 15 minutes, stirring often.
Season with salt and pepper.
Add pine nuts and capers and cook for 10 minutes.
Arrange the shrimp on top of the sauce.
Insert the bay leaves among the shrimp.
Drizzle the lemon juice over the top.
Cover and cook for 3 to 5 minutes, until the shrimp are cooked through.
Remove and discard the bay leaves.
Transfer to a serving platter.
Distribute the basil and parsley over the top and serve.