ON THE GO
SPICY SKILLET SHRIMP
From the kitchen of Ann Free
Serves 8
When I was looking for a good shrimp
recipe I turned to my friend Ann, who
always talks about this shrimp dish she
learned to make from a cook of hers named
Vaida. Ann likes to entertain, and this is
one of her go‑to dishes because it can be
made ahead and left alone until it’s time to
eat. Now it is one of my simple go‑tos, too.
Thank you, Ann, for sharing!
2 tablespoons extra‑virgin olive oil
1 large sweet onion, finely chopped
(about 1 cup)
2 medium jalapeño peppers, seeded
and finely chopped (about ¼ cup)
4 garlic cloves, minced
Coarse salt and freshly ground pepper
One 28‑ounce can diced tomatoes,
with their juices
One 6‑ounce can tomato sauce, homemade or store‑bought (about ¾ cup)
½ teaspoon crushed red pepper flakes
Finely grated zest of 1 large lemon
(about 2 tablespoons)
2½ pounds large shrimp (18 to 20
count), peeled and deveined
1 cup tender fresh garden peas or
thawed frozen peas (optional)
Steamed long‑grain white rice
(optional), for serving
Heat the oil in a large skillet over
medium‑high heat. Add the onion and
cook until soft, about 3 minutes. Add
the jalapeños and garlic and continue
to cook for 1 minute longer. Season the
vegetables with salt and pepper.
MAY JUNE 2015
71