JUMBO SHRIMP BUZARA STYLE (BUZARA DE SCAMPI)

Steps:

• Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp-slice open the back with a sturdy sharp paring knife, cutting through the shell and scrape out the vein; rinse the shrimp and pat dry.
• Pour ¼ cup olive oil into saute pan; set over med-high heat.
• Scatter in the garlic; cook until sizzling, then stir in the shallots.
• When they are sizzling, stir in ¼ teaspoon salt and ¼ cup wine.
• Cook/stir frequently, until the wine is nearly completely evaporated and the shallots have softened.
• Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
• Pour in the rest of the wine, bring to a boil quickly, then add the water and ¼ teaspoon salt, stirring.
• Bring to a boil, then decrease heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.
• Add 2 tablespoons olive oil into a wide skillet; place over high heat until very hot.
• Scatter the shrimp in the pan, toss them in the oil, and season with the remaining ½ teaspoon salt.
• Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.
• With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce.
• Stir in the pepper, then bread crumbs-use more crumbs if the sauce is thin.
• Cook for 2 minutes, then turn off the heat.
• Drizzle over the remaining 2 tablespoons olive oil and incorporate it well, tumbling the shirmp in the pan.
• Sprinkle the parsley on top, and serve immediately.
• Serve with crusty bread to sop up the sauce.