Name: Shrimp in Spicy Confit Tomato Sauce with Herbed Anchovy Breadcrumbs
Total time: 1 h 30 min
Ingredients: 1 pound cherry tomatoes; 1 head garlic, outer papery skins removed and halved through equator; 1 tablespoon red pepper flakes; 2 sprigs fresh oregano; 2 sprigs fresh basil; 1½ teaspoons table salt; 1 cup extra-virgin olive oil; 1 pound shell-on jumbo shrimp (16 to 20 per pound); 1 tablespoon extra-virgin olive oil; 1 shallot, halved; 3 garlic cloves, crushed and peeled; 1 cup bottled clam juice; 1 cup water; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 1 anchovy fillet, rinsed and minced; ½ cup panko bread crumbs; 2 garlic cloves, minced; 1 teaspoon red pepper flakes; ½ teaspoon table salt; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh oregano; 3 tablespoons tomato oil (from Confit Tomatoes, above); 3 garlic cloves, sliced thin; 1 small shallot, sliced thin; ½ cup dry white wine; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh oregano

Shrimp in Spicy Confit Tomato Sauce with Herbed Anchovy Breadcrumbs

By Robbie Guevarra

Published on January 30, 2023

Time

1½ hours

Yield

Serves 4

Shrimp in Spicy Confit Tomato Sauce with Herbed Anchovy Breadcrumbs

Ingredients

Confit Tomatoes

1 pound cherry tomatoes 1 head garlic, outer papery skins removed and halved through equator1 tablespoon red pepper flakes 2 sprigs fresh oregano 2 sprigs fresh basil 1½ teaspoons table salt 1 cup extra-virgin olive oil

Shrimp Stock

1 pound shell-on jumbo shrimp (16 to 20 per pound)1 tablespoon extra-virgin olive oil 1 shallot, halved 3 garlic cloves, crushed and peeled1 cup bottled clam juice 1 cup water

Herbed Anchovy Bread Crumbs

1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 anchovy fillet, rinsed and minced ½ cup panko bread crumbs 2 garlic cloves, minced1 teaspoon red pepper flakes ½ teaspoon table salt 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh oregano

Shrimp

3 tablespoons tomato oil (from Confit Tomatoes, above)3 garlic cloves, sliced thin1 small shallot, sliced thin½ cup dry white wine 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh oregano

Before You Begin

If you like, use 1–2 fresh Thai chiles (stemmed and sliced) in place of the red pepper flakes in the Confit Tomatoes. Refrigerate the leftover oil from the Confit Tomatoes (minus the herbs) for drizzling over pastas or bread or adding to vinaigrettes. The roasted garlic can be saved as well; once cooled, refrigerate halved garlic in an airtight container for up to two days. Let garlic come to room temperature before squeezing out of skins. Use roasted garlic in dressings, sauces, or dips. If you have access to seafood stock, replace the bottled clam juice and water in the Shrimp Stock with 2 cups of stock.

Instructions

for the confit tomatoes

Adjust oven rack to middle position and heat oven to 300 degrees. Place tomatoes, garlic (cut side down), pepper flakes, and herbs in 8-inch square baking dish. Sprinkle with salt and toss gently. Drizzle with oil. Bake until tomatoes are jammy and very tender, about 40 minutes. Set aside to cool.

for the shrimp stock

Peel and devein the shrimp, reserving shells in bowl and placing peeled shrimp in second bowl. Heat oil, shallot, and garlic in medium saucepan over medium heat. Cook until shallot and garlic are softened, 2 to 3 minutes. Add shrimp shells and cook, stirring often, until they turn orange, about 3 minutes. Add clam juice and water and bring mixture to boil. Reduce heat to low and simmer until flavors meld, 10 to 15 minutes. Pour stock through fine-mesh strainer set over 2-cup liquid measuring cup. Press on solids to extract liquid. Discard solids and set aside (you should have 1 cup stock).

for the herbed anchovy bread crumbs

Heat butter and oil in 12-inch skillet over medium heat. Once butter melts, add anchovy and cook, stirring and pressing, until anchovy breaks down and melts into butter mixture, about 1 minute. Add panko and cook, stirring often, until light golden brown, about 6 minutes. Stir in garlic, pepper flakes, and salt and cook until garlic is fragrant and crumbs are golden brown, about 1 minute. Off heat, stir in parsley and oregano. Transfer crumbs to bowl. Wipe skillet clean with paper towels.

for the shrimp

Spoon 3 tablespoons of liquid from confit tomatoes into now-empty skillet. Add garlic and shallot and cook over medium heat until softened and fragrant, 2 to 3 minutes. Using slotted spoon, transfer confit tomatoes from baking dish to skillet. With back of spoon, gently crush tomatoes and cook until they release their juices, 1 to 2 minutes. Add wine and cook until tomatoes soften and wine has mostly evaporated, 6 to 7 minutes. Add shrimp stock and simmer gently until sauce thickens, 3 to 4 minutes. Add peeled shrimp and cook, flipping once, until bright pink, about 4 minutes. Spoon shrimp and sauce into individual shallow bowls or plates. Sprinkle each serving with bread crumbs and garnish with parsley and oregano. Serve.