YIELDS
Makes 4 to 5 first-course servings
INGREDIENTS
- ¼ cup extra virgin olive oil
- 2 garlic cloves, smashed
- 1½ to 2 teaspoons crushed red pepper
- 1 can (28 ounces) whole plum tomatoes, roughly chopped
- 2¼ teaspoons kosher salt, divided
- 1 pound large shrimp (about 16), peeled, cleaned and rinsed
- ¼ cup white rice flour
- Olive oil for spraying
- Crusty bread, for dipping
NUTRITIONAL INFORMATION
Nutritional information per serving (based on 5 servings): Calories 283 (57% from fat) • carb. 14g • pro. 14g • fat 20g • sat. fat 3g
chol. 114mg • sod. 897mg • calc. 100mg • fiber 2g
INSTRUCTIONS
- Put the olive oil, garlic and red pepper into a medium saucepan over medium-low heat. Gently simmer until fragrant, about 5 to 10 minutes. Be careful not to have the heat too high or the garlic will burn. 2. Add the tomatoes and increase the heat so the mixture comes to a rolling simmer. Simmer until sauce is reduced by half, about 30 minutes. Once reduced, stir in ¾ teaspoon of the salt. There should be about 2½cups of sauce. 3. Once the sauce is ready, dry the cleaned shrimp really well. Sprinkle evenly with the remaining salt. Lightly coat the shrimp with rice flour. 4. Place the AirFryer Basket onto the Baking Pan. Put the floured shrimp into the basket and spray with olive oil. Put the assembled pan into Rack Position. Set oven to AirFry at 375°F for 10 minutes. Cook until shrimp are evenly golden and crispy. 5. Serve shrimp with some crusty bread and the warm sauce for dipping.
