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Fish | |
| 3 tablespoons olive oil 1 yellow or red onion, minced Kosher salt and black pepper 8 garlic cloves, minced 1 teaspoon dried oregano 1/2 to 1 teaspoon red-pepper flakes, plus more for serving 1/2 teaspoon fennel seeds 2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish 8 ounces roasted red peppers, drained and chopped (about 1 cup) 1 (14-ounce) can whole or crushed tomatoes 1 to 1 1/2 pounds peeled, deveined shrimp 2 scallions, thinly sliced 1 tablespoon capers, drained 1/2 cup grated Parmesan, plus more for serving | |
| Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching. Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors. Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table. | |
Unrated | |
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