Shrimp with Sherry-Tomato Sauce

Ingredients

• •1 whole onion
• •1 can whole tomatoes
• •3 tablespoons extra-virgin olive oil
• •1½ pounds shrimp
• •¾ teaspoon salt
• •½ teaspoon black pepper
• •4 cloves garlic
• •⅓ cup Sherry
• •¾ cup green olives
• •to taste white rice

Cooking Instructions

1. 1.

   Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.

   5 min

2. 2.

   Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).

   5 min

3. 3.

   Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.

   6 min

4. 4.

   Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.

   7 min

5. 5.

   Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.

   3 min