Pan Fried Gulf Shrimp with Tomatoes, Anchovies and Capers Sauce

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.

Notes:
* For instructions on how to peel fresh tomatoes, click HERE.

Makes: 2-4
Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients:
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
For serving:
Fresh lemon wedges
Anchovies fillets
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).

With the sauce as a dip:

Shelled and cooked with the sauce: