Name: Ruth Fales’s Tomato and Shrimp Sauce for Grits, Rice, or Pasta
Yield: Makes About 5 Cups
Cuisine: United States
Ingredients: ¼ cup olive oil; 2 tablespoons (⅛ cup) chopped garlic; 1 gallon crushed ripe tomatoes (core the tomatoes and run them through a food mill or meat grinder); salt and freshly ground black pepper to taste; 5 pounds heads-on shrimp; freshly chopped basil or Italian (flat-leaf) parsley to taste (optional); olive oil; ¼ to ½ cup reserved sauce per serving; ¼ pound peeled shrimp per serving; about 1 tablespoon unsalted butter per serving; freshly ground black pepper to taste

Preparation info

Makes About
5 Cups

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Ingredients

For the Sauce

5 pounds heads-on shrimp
¼ cup olive oil
2

Method

Peel the shrimp and remove the heads, saving the shells and heads and refrigerating the shrimp for later use. In a large nonreactive stockpot, heat the oil until smoking and add the shrimp shells and heads, stirring them constantly and frying them until they all turn pink. Add the garlic and the tomato puree, reduce the heat, and simmer slowly for 2 hours. Puree the mixture well, then strain it