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Okay, our olives and tomatoes are cut so we're going to add our tomatoes into the sauce,
make them a little bit chunky. Then we're going to add our olives. Now depending on
how chunky they are is how much of the tomato you want to add. We've raised our heat a little
bit so we're going to move these around so that the olives and tomatoes we've just added
get all of the flavor that's been cooking in our sherry butter sauce. Now while we wait
for that to come back up, we're going to get our shrimp and we're going to go ahead and
we're going to add them around the edges of the pan. We're going to take the parts that,
this tail end is a lot skinnier than this end, so we're going to put that towards the
outer ridge of the pan so it gets a better chance to cook. And we're going to go ahead
and top the shrimp with our sauce so that it'll insulate and cook fully all the way
through.