Jumbo Shrimp with Tomato-Pepper Sauce: Video Recipe
Jumbo Shrimp with Mediterranean Tomato-Pepper Sauce
This recipe pairs jumbo shrimp with a sofrito-based Mediterranean tomato-pepper sauce — a rich, aromatic preparation built on slowly cooked onions, garlic, bell peppers, tomatoes, white wine, and fresh herbs. The sauce is a genuine Mediterranean preparation with roots in sofrito (Spanish/Italian), piperade (Basque), and sauce Basquaise traditions. It's a natural partner for shrimp: the acidity of the tomatoes and wine lifts the shrimp's natural sweetness, while the pepper base adds body and depth.
Shrimp sizing note: "Jumbo" shrimp in the US wholesale market is sized at 21/25 per pound (21–25 shrimp per pound). The recipe below uses 1 lb of jumbo shrimp, which yields approximately 21–25 pieces. "Colossal" (U/15, under 15 per pound) or "Extra Jumbo" (16/20) shrimp also work well and require the same cooking time.
Products: Jumbo Shrimp • Spot Prawns • Frozen Pacific Shrimp Meat • All Shrimp and Prawns.
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Ingredients
Shrimp: 1 lb jumbo shrimp (21/25 count), peeled and deveined; 1 tbsp olive oil; 1 tsp smoked paprika; salt and black pepper.
Mediterranean tomato-pepper sauce: 2 tbsp olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 ripe tomatoes, peeled and diced (or 1 can/14oz crushed tomatoes); 1 tbsp tomato paste; ¼ cup dry white wine (or fresh lemon juice + splash of broth); ½ cup chicken or vegetable broth; 1 tsp sugar (balances tomato acidity); fresh flat-leaf parsley or cilantro; salt and pepper.
Recipe
Step 1 — Season the shrimp: Toss shrimp with olive oil, smoked paprika, salt, and pepper. Set aside to marinate for 15–30 minutes while you build the sauce. Pat dry before cooking — surface moisture prevents proper searing.
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Step 2 — Build the tomato-pepper sauce: Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion; sauté 8–10 minutes until soft, translucent, and beginning to caramelize — don't rush this; the onion base is the flavor foundation of the sauce. Add garlic; cook 1 minute until fragrant. Add bell peppers; cook 5–6 minutes until tender but still with some structure. Add tomatoes, tomato paste, and sugar; stir to combine; simmer 5 minutes. Pour in white wine; allow to reduce 2–3 minutes (the alcohol will cook off; the wine adds acidity and depth). Add broth; simmer uncovered on medium-low heat 15–20 minutes until the sauce thickens to a consistency that coats the back of a spoon. Season with salt and pepper. If too thick, add a splash of broth; if too thin, simmer longer. The sauce can be made up to 3 days ahead and refrigerated.
Step 3 — Cook shrimp directly in the sauce (recommended): Bring the sauce to a gentle simmer. Add the seasoned shrimp directly to the sauce in a single layer. Cook 2–3 minutes, turning once, until pink and opaque throughout. Do not overcook — shrimp at 21/25 size go from perfectly cooked to rubbery in under 60 seconds past doneness. Alternative method: Sear shrimp separately in a screaming-hot dry skillet, 1–2 minutes per side, until pink and opaque; fold into the sauce off-heat just before serving. The sear method adds more caramelized flavor; the sauce method keeps shrimp more tender.
Step 4 — Finish and serve: Remove from heat. Finish with a generous handful of chopped fresh flat-leaf parsley or cilantro. Taste and adjust — a squeeze of fresh lemon juice at the end brightens the entire dish. Serve immediately over steamed rice, linguine, couscous, or with crusty bread for sauce-dipping.
Wine pairing: A crisp, unoaked white is best — Albariño (the classic Spanish pairing with tomato-pepper seafood sauces), Vermentino, dry Rosé from Provence, or a mineral-driven Sauvignon Blanc. The wine's acidity mirrors the tomato-pepper sauce and amplifies the shrimp's sweetness.
Videos: Global Seafoods YouTube Channel.
Choose shrimp for this recipe
For steps that cook raw shrimp, use Mexican blue shrimp or prepared spot prawns. If using fully cooked Pacific shrimp meat, thaw as directed and add near the end instead of repeating the raw-shrimp cooking step. Timing depends on size and preparation; cook raw shrimp through until the flesh is firm, pearly and opaque.
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