Shrimp with Tomato and Chile Pepper

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat.

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3 tablespoons finely chopped onion
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 large jalapeño chile, seeded and minced
3 tablespooons finely chopped fresh flat-leaf parsley
1 2/3 cups finely diced peeled ripe plum tomatoes or imported canned plum tomatoes, with their juices
2 pounds medium shrimp—shelled, deveined, washed and dried
Grilled or toated crusty bread, for serving

In a large nonreactive skillet, cook the onion in the olive oil over moderate heat, stirring occasionally, until translucent, about 5 minutes. Add the garlic and the jalapeño and cook until the garlic becomes a pale gold. Stir in the parsley, then add the tomatoes with their juices and liberal pinches of salt. Reduce the heat and cook at a steady simmer, stirring occasionally, until the tomatoes cook down and the oil begins to separate from the sauce, about 20 minutes.

Add the shrimp to the skillet and stir to coat with sauce. Cover and simmer until the shrimp are just cooked through, 2 to 3 minutes. Season with additional salt and serve immediately with the grilled bread.

Make Ahead The sauce can be refrigerated for up to 1 day. Bring back to a simmer before competing the dish.

Serves 4-6.

Recipe by Marcella Hazan via