Shrimp with Sherry-Tomato Sauce

Ingredients

• 1 large onion
• ½ teaspoon black pepper
• 4 garlic cloves
• ¹/₃ cup Sherry
• white rice
• ¾ cup pitted green olives
• ¾ teaspoon salt
• + 3 more ingredients
• • 1 28-oz can whole tomatoes in juice
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ pounds peeled and deveined large shrimp (not cooked)

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 skille...

View full recipe at Epicurious