Italian American Shrimp

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, sliced
• 1 stalk celery, cut into 2-by-1/2-inch strips
• 1 large carrot, cut into 2-by-1/2-inch strips
• 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1/2 teaspoon dried oregano
• 1/2 teaspoon peperoncino flakes
• 1 bunch scallions, trimmed and chopped
• 8 large cremini mushrooms, sliced
• 1 medium zucchini, cut into 2-by-1/2-inch strips
• 1 red bell pepper, cut into 2-by-1/2-inch strips
• 1/2 teaspoon kosher salt
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 cup fresh basil leaves, loosely packed, shredded

1. Pour the olive oil into a large Dutch oven over medium heat.
2. When the oil is hot, add the garlic, let sizzle for a minute, then add the celery and carrot.
3. Cook and stir until the vegetables are softened, about 5 minutes.
4. Pour in the tomatoes, then slosh out the can with 1 cup hot water and add that as well.
5. Season the sauce with the oregano and peperoncino, bring to a rapid simmer, and cook until slightly thickened, about 5 minutes.
6. Toss the scallions, mushrooms, zucchini, bell pepper, and salt into the pot.
7. Bring the sauce to a simmer, and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
8. Stir in the shrimp.
9. Simmer until they are pink and just cooked through, about 3 to 4 minutes.
10. Stir in the basil, and serve as I like to do, over rice, pasta, or even polenta.

extravirgin olive oil, garlic, celery, carrot, italian plum tomatoes, oregano, peperoncino flakes, scallions, cremini mushrooms, zucchini, red bell pepper, kosher salt, shrimp, fresh basil

Taken from www.epicurious.com/recipes/food/views/italian-american-shrimp-385330 (may not work)