Jumbo Shrimps with Cougan Sauce: A Seafood Recipe for the Ages
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.
Mercury: Shrimp is FDA "Best Choices" — one of the lowest-mercury seafoods. No weekly serving limit for any population. Source: FDA Advice About Eating Fish.
Products: Jumbo Shrimp • Spot Prawns • Frozen Pacific Shrimp Meat • All Shrimp and Prawns.
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.
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.
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