Shrimp alla Buzara

By draingal

Ingredients

• 24 large raw shrimp, 1 ounce apiece (16 to a pound)
• 8 tbsp. extra-virgin olive oil, more to your liking
• 3 plump garlic cloves, finely chopped
• 1/2 cup finely chopped shallots
• 1 tsp. coarse sea salt or kosher salt
• 1 cup white wine
• 1 tbsp. tomato paste
• 1 cup water
• freshly ground black pepper, to taste
• 1 tbsp. bread crumbs, more if needed
• 2 tbsp. chopped fresh Italian parsley

Preparation

Step 1

Remove the shrimp shell and remove the vein that runs inside the curving back of each shrimp; slice open the back with a sturdy sharp knife, cutting through the shell, and scrape out the vein. Rinse and pat dry.
Pour 1/4 cup of the olive oil in the sauté pan and set over medium-high heat. Scatter in the garlic, cook until sizzling, and then stir in the shallots have softened. Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
Pour in the rest of the wine, bring to a boil quickly, and then add the water and 1/4 tsp. salt, stirring. Bring to a boil, then reduce the heat and let the sauce bubble gently and reduce for about 5 minutes white you sear the shrimp.
In a wide skilled pour 2 tbsp. of olive oil and set over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil, and season with 1/2 tsp. salt. Cook for just a minute or slightly longer, until the shrimp is colored and the flesh underneath is opaque, then turn off the heat.
With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce. Stir in the coarsely ground pepper, then the tbsp. bread crumbs - use more if the sauce is too thin. Cook for another 2 minutes then turn off the heat.
Drizzle over the remaining 2 tbsp. olive oil - or more to taste - and incorporate it well, tumbling the shrimp in the pan. Sprinkle the parsley on top and serve immediately.