short shrimp

Since there aren’t many takers for shrimp on Passover, they had a great deal even on the wild and fresh stuff, which, pagan that I am, I grabbed to make a lunch of red sauce with a little pepperoncino, garlic and fresh basil with shrimp thrown in at the end to poach, just until they are cooked through.
Beautiful with sauted swiss chard and bits of bread to dunk in the sauce.

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