This recipe is so good and really pretty simple. As usual, cleaning the shrimp is hardest part (but that's because I refuse to buy the pre-peeled and pre-deveined flavorless farmed shrimp anymore).
My changes:
1. I like to use fresh tomatoes. I don't peel or de-seed them. I roughly dice them and that's it. I have made this recipe using canned tomatoes and it still turns out delicious. However, when I can use fresh, I do. Somewhere between 3 and 4 median/large tomatoes will be about the same amount as the two cans this recipe calls for.
2. I cook the entire thing on the stovetop. I'm really not sure what the purpose of transferring the skillet to the oven is. I haven't found that finishing it off in the oven makes any difference so I just let it simmer over the burner on medium/low heat until the shrimp are cooked through, stirring just so that every shrimp gets some time on each side.
Other than that, this recipe is a really great, quick dinner that's also far beyond appealing enough to serve to a crowd. This dish doesn't need it, but you could certainly reduce some dry white wine with the tomatoes for an extra kick of flavor. If its not tomato season and you're using fresh tomatoes that are lacking in acidity or sweetness the addition of wine might be an important modification.
My changes:
1. I like to use fresh tomatoes. I don't peel or de-seed them. I roughly dice them and that's it. I have made this recipe using canned tomatoes and it still turns out delicious. However, when I can use fresh, I do. Somewhere between 3 and 4 median/large tomatoes will be about the same amount as the two cans this recipe calls for.
2. I cook the entire thing on the stovetop. I'm really not sure what the purpose of transferring the skillet to the oven is. I haven't found that finishing it off in the oven makes any difference so I just let it simmer over the burner on medium/low heat until the shrimp are cooked through, stirring just so that every shrimp gets some time on each side.
Other than that, this recipe is a really great, quick dinner that's also far beyond appealing enough to serve to a crowd. This dish doesn't need it, but you could certainly reduce some dry white wine with the tomatoes for an extra kick of flavor. If its not tomato season and you're using fresh tomatoes that are lacking in acidity or sweetness the addition of wine might be an important modification.