Shrimp With Sherry-Tomato Sauce

• 1 large onion, quartered
• 1 (28-ounce) can whole tomatoes in juice
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds peeled and deveined large shrimp (not cooked)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 garlic cloves
• 1/3 cup Sherry
• 3/4 cup pitted green olives (from an 8-ounce jar), chopped if large
• Accompaniment: white rice

1. Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and saute, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).
3. Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.
4. Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
5. Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.

onion, tomatoes, extravirgin olive oil, shrimp, salt, black pepper, garlic, sherry, green olives, accompaniment

Taken from www.epicurious.com/recipes/food/views/shrimp-with-sherry-tomato-sauce-236405 (may not work)