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Shrimp Cacciatore
Serves 2
15 mins prep
35 mins cook
50 mins total
This pescatarian-friendly shrimp cacciatore for two is hearty and rustic, with notes of tangy tomato, plump shrimp, and sweet red peppers.
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Sear the mushrooms:
Line half of a large plate with a paper towel, leaving the other half bare.
Set a large saute pan or cast-iron pan over medium-high heat with 3 tablespoons of the extra-virgin olive oil.
Meanwhile, prep the mushrooms: thinly slice any cremini or shiitake mushrooms; tear beech/maitake/oyster mushrooms into bite-sized pieces.
When the oil is hot and shimmering, add the mushrooms in a single even layer. Sear them until browned and crispy on the bottom, about 3-5 minutes. Using tongs, flip the mushrooms and sear them on the other side until browned, about 2-3 minutes. Season with salt and pepper.
Remove them from the heat and transfer to the paper towel side of the plate (this helps keep them crispy).
Note: Resist the urge to flip the mushrooms too frequently; they need at least a few minutes on each side to properly brown.
4 ounces mushroomsSalt and black pepperCook the shrimp: Reduce the heat to medium, then add the shrimp in an even layer. Cook until both sides are just barely pink, about 1-3 minutes total.
Turn the heat off, then remove the shrimp from the pan and transfer to the bare side of the plate.
Note: At the end of this step, there will be delicious brown bits at the bottom of the pan (these add a ton of flavor to the dish). However, if they're burned, I recommend wiping the pan clean.
8 ounces medium raw shrimpSaute the aromatics: With the heat still off, add the remaining tablespoon of olive oil, and saute the garlic, red pepper flakes, and rosemary for about 1-2 minutes in the residual heat until aromatic; the garlic should be pale golden-brown.
Note: Here, I like to scrape the pan to loosen any browned bits that are sticking to the bottom! It's okay if they don't fully loosen yet.
2 cloves garlic¼ teaspoon red pepper flakes1 sprig rosemaryCook the vegetables: Turn the heat on to medium, then add the onion and red pepper, and saute for 8-10 minutes until soft and translucent. Season with salt and pepper.
1 small onion1 red bell pepperDeglaze the pan: Add the white wine, bring the mixture to a boil, then reduce to a simmer, scraping up any remaining stuck bits from the bottom of the pan. Simmer for 2-3 minutes, or until half the liquid has evaporated and it no longer emits an alcoholic smell.
½ cup dry white wineSimmer the stew: Add the diced tomatoes, clam juice, and cooked mushrooms back into the pan. Season with salt and pepper, then simmer the stew for 15-20 minutes.
Note: At the end of the simmering step, the sauce should have thickened considerably and it should no longer have a raw acidic taste from the tomatoes. Instead, it should taste well-salted, savory, and slightly tangy. If it still tastes too acidic, continue simmering on low heat.
14 ounces canned diced tomatoes½ cup clam juiceFinish the dish: Add in the cooked shrimp (and any accumulated juices on the plate) and half of the parsley. Simmer until the shrimp are cooked through (if needed), then season again with salt and pepper.
¼ cup flat-leaf parsleyServe: Divide the shrimp cacciatore amongst serving bowls and top with more parsley. Enjoy!