Shrimp Pomodoro

A Recipe from our Cooking with the Wine Guys series by Jeff Hirstius


Open and drain Tomatoes. Season Shrimp with Salt & Pepper. Heat oil in skillet over medium heat until shimmering. Add garlic and red pepper flakes and “toast” for about 45 seconds. Add Tomatoes to pan, raise heat to medium high and sautée for 2 minutes. Deglaze with quarter cup white wine; scrape bottom of pan to get the brown bits. Reduce heat to medium- low, add shrimp to pan. Simmer until shrimp turn pink on all sides (about 4 minutes). Add fresh herbs and serve with crusty bread for dipping into sauce. Yields 6-8 servings.


1 lb Shrimp, peeled and deveined, blotted dry with paper towel
3 Tbs Good Quality Olive Oil
2 Cloves Sliced Garlic
1/8 tsp Crushed Red Pepper (or more)
14.5 ounce Canned Diced Tomato, (drained)
Salt & Black Pepper to taste
White Wine, 1/4 cup
2 Tbs Fresh Herbs (Parsley, Basil, Oregano, Thyme; whichever you like or have on hand)
10 slices Crusty Baguette or Ciabatta
Add ons:
1. Fresh horseradish to make a warm shrimp cocktail
2. Angel hair pasta
3. Anchovies to add a little salty bite
4. Fennel and saffron
5. Cinnamon and smoked paprika for a Greek touch
Wine Pairings:
Li Veli Askos Verdeca Italian White 2013
Garofoli Piancarda Rosso Concero Italian Red 2011