Marina Sauce with Shrimp

Good Day Alabama - Monday, March 18, 2013

George Sarris of The Fish Market

George's Shrimp Marinara

marinara:
1/4 cup George Sarris' extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaf
1 lb gulf fresh shrimp fromThe Fish Market on Southside

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Toss shrimp into warm sauce and cook through.  Finish with chopped fresh parsley and basil.  Top with your favorite cheese and put under the broiler.
Serve with crusty bread.