Hot summer days mean quick to prepare light dishes, and the one I have here is a good example of that. The sauce can be cooked in less than 15 minutes, the shrimps cook quickly, and a tasty dish is served in no time.
Despite the quick cooking time, the sauce has lots of flavors and textures in it: the fresh tomatoes flavor is enhanced with chopped sun-dried tomatoes and tomato paste, then it is combined with the flavors of garlic, lemon zest, anchovies, capers, Harissa paste and thyme – all cooked in fruity olive oil, and finished with a small amount of butter.
This tasty sauce complements beautifully the pan fried Gulf shrimps, with their meaty, firm texture and earthy flavor. Try it and enjoy.
* For instructions on how to peel fresh tomatoes, click HERE.
Prep time: 15 minutes
Cooking time: 20 minutes
1 cup pureed fresh skinned tomatoes (see notes)
1 Tbs chopped sun dried tomatoes in olive oil
1 Tbs tomato paste
1 tsp Harissa paste
2 tsp fresh lemon juice
1 tsp salt
½ tsp freshly ground four peppers mix
10-12 Jumbo Gulf shrimps, shell on tail on, thawed slowly
1 Tbs fresh lemon juice
½ tsp salt
1 Tbs olive oil
1 large garlic clove, finely chopped
1 can (2oz/55 grams) anchovies rolled with capers in olive oil
2 tsp finely grated lemon zest
2 Tbs small capers, drained, slightly crushed
½ tsp dried thyme leaves
2 tsp butter, soft
Fresh lemon wedges
Cooked Israeli couscous (for recipe, check HERE)
1. Devaine the shrimps, (peel if you prefer to cook them with the sauce), wash and place in a container. Drizzle with lemon juice and salt, and let sit for 10 minutes at room temperature. Pat dry with paper towels.
2. In a small jar, mix the fresh tomato puree, chopped sun dried tomatoes, tomato paste, lemon juice, salt, pepper and Harissa paste. Set aside.
3. Heat the olive oil in a medium pan over medium-high heat. Add the garlic and sweat lightly. Add the anchovies, capers and lemon zest, and fry gently for a minute. Add in the tomatoes mix and thyme, and bring to the verge of boiling. Lower the heat to medium–low and cook for 5-7 minutes. Add the butter and mix well. Taste and adjust seasoning if needed. Keep in a warm place until serving.
4. In another pan, heat the oil from the anchovies can (+ more if needed) over medium-high heat. Add the shrimps and fry for 2-3 minutes on each side, until they change color. Serve in any of the following suggestions, garnished with lemon wedges and anchovies fillets
On a bed of Israeli couscous (for instructions on how to cook it click HERE).