ingredients
3 tablespoons olive oil
1/2 cup onion, finely chopped
2 garlic cloves, chopped
3 tablespoons
Tuttorosso® Tomato Paste 2 teaspoons Old Bay seasoning
2/3 cup sherry wine, divided
1 (35 ounce) can
Tuttorosso® Crushed Tomatoes chunky style with basil 2 teaspoons sugar
1 (32 ounce) box low sodium chicken broth
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 pound shrimp, (31-40 count) peeled, deveined and rough chopped
instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and cook for about 2 minutes. Add the garlic and cook another 1 minute. Add the Tomato Paste and Old Bay seasoning and cook 2-3 minutes.
- Add 1/3 cup of the sherry and simmer until liquid is reduced by about half. Add the Crushed Tomatoes, chicken broth, sugar, salt and pepper.
-
Bring to a strong simmer and then reduce heat. Cook at a low simmer for 20 minutes. Remove from heat and using an immersion blender or regular blender, carefully blend until smooth. Stir in cream and reserved 1/3 cup sherry. Return to pot and add the chopped shrimp. Over low heat cook 2-3 minutes until shrimp are cooked.
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