Shrimp in Spicy Confit Tomato Sauce with Herbed Anchovy Breadcrumbs

Name: Shrimp in Spicy Confit Tomato Sauce with Herbed Anchovy Breadcrumbs
Yield: Serves 4
Ingredients: 1 pound, cherry tomatoes; 1 head, garlic, outer papery skins removed and halved through equator; 1 tablespoon, red pepper flakes; 2 sprigs, fresh oregano; 2 sprigs, fresh basil; 1½ teaspoons, table salt; 1 cup, extra-virgin olive oil; 1 pound shell-on, jumbo shrimp (16 to 20 per pound); 1 tablespoon, extra-virgin olive oil; 1 , shallot, halved; 3 , garlic cloves, crushed and peeled; 1 cup, bottled clam juice; 1 cup, water; 1 tablespoon, unsalted butter; 1 tablespoon, extra-virgin olive oil; 1 , anchovy fillet, rinsed and minced; ½ cup, panko bread crumbs; 2 , garlic cloves, minced; 1 teaspoon, red pepper flakes; ½ teaspoon, table salt; 2 tablespoons, chopped fresh parsley; 1 tablespoon chopped fresh, oregano; 3 tablespoons, tomato oil (from Confit Tomatoes, above); 3 , garlic cloves, sliced thin; 1 , small shallot, sliced thin; ½ cup, dry white wine; 1 tablespoon, chopped fresh parsley; 1 teaspoon, chopped fresh oregano

4 comments

By Robbie Guevarra

Why make regular tomato sauce when you can confit cherry tomatoes in the oven, no stirring needed, and then use them to make an intense canvas for shrimp?

SERVES4

TIME1½ hours

Shrimp in Spicy Confit Tomato Sauce with Herbed Anchovy Breadcrumbs

WHY THIS RECIPE WORKS

This flavor-packed shrimp dish won episode 8 of America's Test Kitchen: The Next Generation. Contestants were given a classic ATK recipe and asked to make an inspired upgrade. The starting point for this dish was Shrimp Fra Diavolo. Robbie ...

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