Ingredients

• 1 pound naked Shrimpish®
• kosher salt
• 2 teaspoons crushed red pepper flakes, more to your liking
• extra virgin olive oil
• 1 medium yellow onion, chopped
• 5 garlic cloves, minced
• 1 cup dry white wine
• 1 qty, 15 ounce can diced fire-roasted tomatoes (substitute plain diced tomatoes)
• 1⁄4 cup tomato paste
• black pepper
• 2 teaspoons dried oregano
• 1⁄2 cup chopped fresh parsley

Instructions

Season Shrimpish® with kosher salt and 1 teaspoon of red pepper flakes.

Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add Shrimpish® and cook for 45 seconds to 1 minute over medium heat to finish cooking in the sauce.

In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half. Stir in the diced tomatoes and tomato paste.

Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil; then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.

Return Shrimpish® to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

In General

Keep frozen until use; thaw overnight in the refrigerator before use. Cook to 165F/74C before serving.

Sauté

Preheat the pan with oil on medium-high heat.

Cook thawed Shrimpish® 1-2 minutes per side until reaching an internal temperature of 165F/74C.