Shrimp Poached in Marinara

Shrimp Poached in Marinara

…AKA lunch

This fabulous lunch was always the first clue that an even better dinner was soon to follow.  The leftover (strained) sauce can be used in a number of soups, stews or as the base of an even richer seafood sauce.

Shrimp Poached in Marinara

1 – 28 oz can crushed DOP tomatoes
1-2 celery stalks, sliced
1 onion, roughly diced
1 carrot, diced
4 cloves garlic, finely sliced
olive oil, as needed
1/2 teaspoon ground basil
2 fresh bay leaves
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes

1 lb shrimp, heads on

Sweat onions, celery and carrots in olive oil for a couple minutes.  Season with salt.  Add all remaining ingredients (except shrimp) and simmer for 15 minutes.  Add shrimp and allow to simmer gently for 5-7 minutes.  Or, until the shrimp are fully cooked.

With a slotted spoon, remove shrimp and serve with rustic bread.

(After lunch, strain sauce and reserve for use in cioppino, soup or as the base of a future sauce.)