Ingredients

3 tablespoons olive oil
8 oz raw tiger shrimp, thawed if frozen
1 small onion or 2 shallots, very finely chopped
1 garlic clove, crushed
about 1/2 cup Pinot Grigio or other crisp, dry white wine
12 oz vine-ripened tomatoes, peeled, then roughly chopped
a small pinch of sugar
8 fresh basil leaves, torn
sea salt and freshly ground black pepper
boiled rice, to serve

Method

  1. Heat 2 tablespoons oil in a skillet or wok, add the shrimp, and sauté briefly until they turn pink. Remove them from the pan with a slotted spoon and set aside.
  2. Add the remaining oil to the pan, then add the onion or shallots and sauté for 1 to 2 minutes until softened but not browned. Stir in the garlic, then pour in the wine and cook until it has almost evaporated.
  3. Add the tomatoes and their juice and cook for 4 to 5 minutes, breaking them up with a fork or spatula to make a thick sauce.
  4. Add the sugar, season to taste with salt and pepper, then stir in the basil leaves.
  5. Return the shrimp and any accumulated juices to the pan and heat through gently.
  6. Serve immediately with boiled rice.

Makes 2 servings.

Source: Cooking with Wine

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