Shrimp, Roman Style

Name: Shrimp, Roman Style
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon garlic, slivered or not too finely chopped; 6 small dried red chiles or hot red pepper flakes to taste; One 28-ounce can plum tomatoes, chopped, with their juice, or 4 cups chopped fresh tomatoes; Salt and freshly ground black pepper; 2 pounds shrimp, peeled and, if you like, deveined; 1 cup chopped fresh mint or 1 tablespoon or more dried

December 20, 2011

This Shrimp dish is based on a combination of ingredients traditionally used to cook tripe in and around Rome. It’s a simple tomato sauce spiked with the powerful flavors of browned garlic, chiles, and mint. When you make it with tripe, it must cook a long time for the tripe to become tender; when you use shrimp, the dish is practically done as soon as the shrimp are added.

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