Shrimp Santorini in Tomato and Caper Sauce (Γαρίδες Σαντορίνης)

Shrimp Santorini in Tomato and Caper Sauce (Γαρίδες Σαντορίνης)

Serves 4

Capers are salty, so don’t add too much salt until after you’ve tasted the sauce with capers in it. Shrimp stay more tender when cooked at low temperature. No matter the temperature, shrimp cook quickly and must be watched carefully to prevent them from overcooking and getting tough. My husband likes this with a little fresh lemon juice squeezed over; I prefer it without.

Tomato Sauce:
1 1/2 cups diced onions, 1/4” dice
2 Tbsp. olive oil
Freshly ground black pepper
1/2 tsp. Aleppo pepper (optional)
1/2 cup dry white wine
1 14.5-ounce can diced tomatoes or 1 1/2 cups fresh, with juices
1 1/2 cups water
1 bay leaf
2 tsp. oregano
3 Tbsp. minced sun-dried tomatoes in oil or 1 1/2 Tbsp. tomato paste
3 Tbsp. capers, preferably salted, rinsed and soaked to remove excess salt

1 1/2 pounds shrimp, shelled
Lemon wedges (optional)

Sauté the onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until the onions soften and start to turn golden. Stir in the Aleppo pepper and cook for 1 minute. Add the white wine and boil until it is reduced by half. Stir in the tomatoes, water, bay leaf, and oregano. Bring to a boil, cover, turn down the heat, and simmer for 45 – 60 minutes or until the sauce thickens and its flavors meld together. If the sauce is too thick, add a little water. Turn off the heat and stir in the sun-dried tomatoes and capers. Taste and add salt or freshly ground black pepper, as needed. (This can be made well ahead.)

Wash and dry the shrimp. Season them on both sides with salt and freshly ground black pepper. Bring the sauce to a simmer and add the shrimp. Cook just until the shrimp turn pink, about 5 minutes total for medium-sized shrimp. Serve immediately with chunks of feta cheese, oil-cured black olives, a crisp green salad, and plenty of crusty bread for mopping up the sauce.

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