Smoky Shrimp And Artichoke Ragout With Bucatini

• 1 pound peeled jumbo shrimp
• 1/4 cup extra virgin olive oil
• 1 medium shallot, sliced thickly
• 2 cloves garlic
• 28 ounces can whole San Marzano tomatoes
• 1 cup drained artichoke hearts
• 1 heaping teaspoons sweet pimenton (Spanish smoked paprika) or to taste
• 3-4 splashes amontillado sherry
• 3-4 splashes mirin (japanese rice wine)
• 1 fresh or dried bay leaf
• sea salt and white pepper to taste
• 3 tablespoons chopped flat leaf parsley
• 1 heaping tablespoons wild capers

1. wash and pat dry shrimp, splash with olive oil and a few sprinkles of pimenton, season with salt and white pepper and set aside.
2. Heat olive oil in a saucepan on low heat. Add shallot and garlic cloves and saute lightly. Add pimenton and stir for a minute or two until fragrant. Mix in canned tomatoes broken up with fork or hands, bay leaf and cook for 20-25 minutes, stirring occasionally.
3. Saute shrimp over high heat in a skillet or grill in a cast iron grill pan until pink and fragrant.
4. Add shrimp, artichokes, sherry, mirin to tomato sauce, cooking an additional 5-10 minutes until flavors meld. Add parsley and capers just before serving.
5. Toss with cooked bucatini or penne. Drizzle with high quality olive oil if desired, before serving.

jumbo shrimp, extra virgin olive oil, shallot, garlic, tomatoes, hearts, sweet, amontillado sherry, mirin, bay leaf, salt, flat leaf parsley, wild capers

Taken from food52.com/recipes/9165-smoky-shrimp-and-artichoke-ragout-with-bucatini (may not work)