Active Time

　　10 min

　　Total Time

　　25 min

　　Sherry lends a nutty note to a big-flavored and colorful sauce.

　　

Ingredients

Makes 4 servings

　　1 large onion, quartered

　　1 (28-ounce) can whole tomatoes in juice

　　3 tablespoons extra-virgin olive oil

　　1 1/2 pounds peeled and deveined large shrimp (not cooked)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　4 garlic cloves

　　1/3 cup Sherry

　　3/4 cup pitted green olives (from an 8-ounce jar), chopped if large

　　Accompaniment: white rice

　　

Step 1

Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.

　　

Step 2

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).

　　

Step 3

Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.

　　

Step 4

Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.

　　

Step 5

Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.