- 1 large onion, quartered
- 1 (28 ounce) can whole tomatoes in juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds peeled and deveined large shrimp (not cooked)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic
- 1/3 cup Sherry
- 3/4 cup pitted green olives, chopped if large
- Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and saute, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).
- Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.
- Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
- Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.