Serves 1 to 2
Author note: White wine can be used in place of the water, however it is not necessary. Frozen shrimp can be used instead of thawed. Expect cook time to be longer. Instead of bread, the spicy shrimp can be served on top of pasta.
Ingredients
1 14-ounce can crushed tomato
1/4 cup water
2 tbsp extra virgin olive oil
2 tbsp chopped onion
5 garlic cloves, chopped
1/4 tsp dried oregano
1/2 tsp red pepper flakes
3/4 tsp kosher salt
1/2 pound shrimp (tails removed)
2 tbsp grated parmesan cheese
French baguette, cut into thick slices and toasted
Italian parsley, for topping (optional)
Instructions
In a non-stick skillet combine the crushed tomato, water, olive oil, onion, garlic, oregano, red pepper flakes and salt. Let simmer for 15 minutes.
Add the shrimp and continue to simmer for 8 minutes or until the shrimp is cooked all the way through.
Stir the parmesan cheese into the tomato and shrimp sauce. Let melt.
Scoop the shrimp onto the toasted bread and top with grated parmesan and Italian parsley.
