- 1.5 kg of fresh shrimp (jumbo shrimp or scampi)
- 0,8 dl olive oil
- 200 g red onions
- 160 g fresh tomatoes
- 20 g breadcrumbs
- 0,4 dl white wine
- garlic, parsley, pepper, salt
Rinse shrimp before cooking.
Heat the oil in a pot and add thinly chopped onions, garlic, parsley and diced tomatoes, letting it simmer.
Stir in salt, pepper, breadcrumbs, wine and shrimp, cover and let it bubble for 15-20 minutes.
Serve with polenta (yellow cornmeal) or corn bread.