Mediterranean Tomato And Shrimp Stew

Mediterranean Tomato And Shrimp Stew Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzlingmedium red onion, finely chopped1 (14-ounce) can whole, peeled plum tomatoes, juices reserved1 teaspoon granulated sugar, plus more to taste3⁄4 teaspoon ground cumin1⁄4 teaspoon ground allspiceSea salt and ground black pepper1 to 2 jalapeños, finely chopped, plus more to taste3-4 garlic cloves, chopped1 tbsp of vinegar1 pound raw medium shrimp, peeled and deveined, tails removedCoarsely chopped parsley leaves, for serving

Steps

In a pan, heat 2 tablespoons extra-virgin olive oil over medium.Add the onion and cook, stirring occasionally, until softened, about 10 minutes.Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.Meanwhile, mash the jalapeño, garlic, and 1/2 teaspoon salt together using a mortar and pestle for a few minutes, or finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms.Add to the tomato sauce and stir to combine.Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.Add vinegar at this point.When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño).Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.To serve, drizzle with a generous amount of extra-virgin olive oil and garnish with parsley.Serve with white rice or toasted sour dough bread.