Surinam Shrimp With Tomatoes And Blood Oranges

• 1 tablespoon olive oil
• 1 medium onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 cups crushed canned plum tomatoes
• 3/4 teaspoon anchovy paste
• 1/2 cup white wine
• 3 blood oranges
• 1 1/2 pounds large shrimp, preferably Surinam, shelled and deveined
• Salt and freshly ground black pepper to taste

1. In a large kettle, heat the olive oil over medium heat and add the onion and garlic.
2. Cook, stirring, until the onion is softened, about 5 minutes.
3. Add the tomatoes, anchovy paste and white wine.
4. Bring to a simmer and cook, uncovered, for 25 minutes, stirring occasionally.
5. Meanwhile, segment the blood oranges: using a paring knife, peel the oranges, cutting deeply enough to remove the outer layer of white pith.
6. Free each segment by cutting around the membrane, angling the knife toward the center.
7. Transfer the segments to a bowl with as much juice as possible.
8. Raise the heat under the kettle to high and add the shrimp and orange segments.
9. Simmer, stirring very occasionally, until the shrimp are just cooked through, about 5 to 6 minutes.
10. Season with salt and pepper and serve immediately with basmati or jasmine rice.

olive oil, onion, garlic, tomatoes, anchovy paste, white wine, oranges, shrimp, salt

Taken from cooking.nytimes.com/recipes/7467 (may not work)