Chef Hazan’s quick and easy shrimp recipes

1.  Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2” strips.

2.  Peel and thinly slice the garlic. Put it with the olive oil in a 12” skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.

3.  While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.

4.  While the tomatoes are cooking, peel and devein the shrimp. 

5.  Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them in. Cook the shrimp just until they are pink through and through, 2-3 minutes.

1.  Place a pot for the pasta with at least 4 quarts of water over high heat.

2.  Peel the tomatoes with a vegetable peeler using a back-and-forth sawing motion, remove the seeds and cut into 1/2" dice.

3.  Chop the garlic and put it in a 12"-14" skillet or sauté pan with the olive oil. Place the skillet over medium high heat. As soon as the garlic begins to sizzle (the garlic flavor should be very mild here, so do not let it color), add the diced tomatoes and the pinch of crushed red pepper.  Continue to cook until most of the water the tomatoes release evaporates. Remove from the heat.

4.  While the tomatoes are cooking, peel the shrimp, devein them if necessary, and cut them into pieces about 1/2" long.

5.  When the tomatoes are done and the water for the pasta has come to a boil, add about 1 tablespoon of salt to the water and put in the linguine, stirring until all the strands are submerged.

6.  Return the skillet with the tomatoes to medium high heat, add the cream and let it cook until it has reduced by about half. Put in the shrimp pieces, season with salt and cook until they have turned pink, which should only take about 2-3 minutes, and remove the pan from the heat.

7.  When the pasta is done, drain it well, toss it with the sauce and serve at once.

1.  Put the sliced onions and two tablespoons of the olive oil in a skillet or sauté pan over medium heat. Sauté until the onions turn to a rich golden color.

2.  While the onions are sautéing, unravel the pancetta and cut into strips about 1/8" thick.  Begin to peel and devein the shrimp.

3.  When the onions are ready, add the pancetta and cook until it begins to color lightly. Then add the sage and the drained beans and cook for another 3-4 minutes. Remove from the heat and set aside.

4.  When you are ready to serve, put the garlic cloves and the remaining 2 tablespoons of olive oil in a clean skillet and place over high heat. (If the beans were made ahead of time, begin reheating them over low heat.) When the garlic begins to color, add the peeled shrimp, stir for about a minute, then add the white wine. Add the parsley and season with salt and pepper. The shrimp are done when they have turned completely pink, about 2-3 minutes. 

5.  Toss the reheated beans and the shrimp together and serve at once with some good crusty bread.