Spicy Shrimp with Brandy and Fresh Tomatoes
Elevate your dinner table with this bold and flavorful Spicy Shrimp with Brandy and Fresh Tomatoes recipe! Juicy, perfectly seared shrimp are paired with a vibrant tomato sauce infused with the richness of brandy, smoky paprika, and a hint of sweetness to balance the heat from crushed red pepper flakes. Fresh tomatoes provide a natural, summery taste, while the aromatic blend of garlic and parsley ties it all together. Finished with a squeeze of zesty lemon, this 35-minute dish is ideal for a quick yet elegant meal. Serve with crusty bread, fluffy rice, or even pasta to soak up every last drop of the crave-worthy sauce. Perfect for seafood lovers, this recipe strikes the ultimate balance of spicy and savory flavors!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic cloves (minced)
- 1 teaspoon crushed red pepper flakes
- 1 ounce brandy
- 4 medium fresh tomatoes (chopped)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lemon wedges
Instructions
Rinse the shrimp under cold water, pat them dry with paper towels, and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts and starts to foam.
Add the minced garlic and crushed red pepper flakes, cooking for 1 minute or until fragrant, stirring continuously to avoid burning the garlic.
Raise the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for about 1-2 minutes per side, or until they turn pink and start to curl. Remove the shrimp from the skillet and set aside on a plate.
In the same skillet, carefully add the brandy. Use a wooden spoon to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1 minute.
Add the chopped tomatoes, tomato paste, paprika, sugar, salt, and black pepper to the skillet. Stir well to combine and bring the mixture to a gentle simmer.
Let the sauce cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
Return the cooked shrimp to the skillet, tossing them gently to coat in the sauce. Cook for another 2-3 minutes until the shrimp are heated through.
Remove the skillet from the heat, sprinkle the dish with freshly chopped parsley, and stir to combine.
Serve immediately with lemon wedges on the side for squeezing over the shrimp. This dish pairs well with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 22.7 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
