I began this post last Sunday morning. An earlier request for Shrimp in Pepper Vodka Sauce by the Megster got all this going! I used to make this dish many years ago and it was a delectable crowd pleaser. I start by making a basic marinara sauce and let it cook in my big Le Creuset pot almost all day. I won't add the vodka, cream and shrimp until the last hour.
The shrimp and heavy cream came from Trader Joe's (where else?)
My firs stop this morning was to AJ's to pick up some San Marzano tomatoes which are unquestionably the best. In Tucson I have only found them in two places: AJ's Fine Foods and Roma Imports. My buddy Jerry Gagliano turned me on to these and he makes a mean "gravy" so his advice was heeded. San Marzano's cost about twice what regular whole peeled tomatoes cost but I truly believe they are worth it and you will agree when you taste your favorite sauce made with these.
On another note, even though I have some high quality iron pots and pans that have been handed down to me, my Le Creuset Dutch Oven that my sister, Gina, gave me years ago is the best stock, sauce and stew pot I have ever used. If you don't own one go get one. I suggest either Home Goods or eBay as you will save a fortune over what they get at Williams Sonoma.
Marinara Sauce
- 1/3 Cup Extra Virgin Olive Oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 celery stalk, finely chopped
- 2 carrots, peeled and finely chopped
- 2 Red Bell Peppers finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 (32-ounce) cans crushed San Marzano Tomatoes
- 1 Tspn Mc Cormick Italian Seasoning
- 2 dried bay leaves
- Crushed Red Pepper to Taste (Just because I want to kick it up for the shrimp later)
In a large pot, heat the oil over a medium-high heat and add onions and garlic and saute until the onions are translucent, about 5-8 minutes. Add the celery, carrots, bell pepper and 1/2 teaspoon each of salt and fresh ground pepper. Saute until all the vegetables are soft, about 10-15 minutes. Add the tomatoes and bay leaves, Italian Seasoning and simmer covered over low heat for at least 90 minutes. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
At this point I get out my Breville Hand Blender because I like my marinara really smooth and creamy once the heavy cream and shrimp get added later.
(This sauce can be made ahead and only gets better the next day!)
Pepper Vodka and Shrimp
2 Pounds Fresh or Frozen Shrimp
16 oz Heavy Cream
1 Cup Vodka
1 Cup Chopped Fresh Basil
After you have pureed the sauce with your hand blender ( or real blender if needed...just remember to fill the blender no more than half way with the hot sauce as it expands...use a ladle if needed) add the cup of vodka and bring to a gentle boil over medium heat. Cook for 3-5 minutes to cook off alcohol. Stir frequently so the sauce does not stick.
Reduce heat and stir in the the Heavy Cream adding about 1/4 cup at a time and stirring constantly. From this point forward do not let the sauce boil or the cream will curdle and ruin the dish. Adjust your seasonings at this point adding more red pepper flakes to turn up the heat and more salt as needed.
Fill your favorite spaghetti pot add about a tablespoon of kosher salt, drizzle in about a tablespoon of olive oil and bring to a vigorous boil.
Chop your basil finely and set aside.
We served this with a little warm French bread and quite a few mmmm's were heard around the table!
Wine Note; we enjoyed a bottle of Cook's Shed Shiraz with this meal. At around 9 bucks
bottle from TJ's it had great body and a decent nose that foretold a good backbone with a little fruit. It got a lot better when we let it breathe so open it early.If you are looking for Trader Joe's wine tips there's a great blog to check out:
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