Shrimp with Sherry-Tomato Sauce

Ingredients

• 0.5 teaspoon pepper black
• 28 ounce frangelico whole canned
• 4  garlic clove 
• 0.8 cup olive green pitted chopped (from an 8-ounce jar)
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 large onion quartered
• 4 servings rice white
• 0.8 teaspoon salt 
• 0.3 cup cooking sherry 
• 1.5 pounds shrimp deveined cooked peeled (not )

Equipment

• food processor
• bowl
• frying pan
• garlic press
• tongs

Directions

1. Pulse onion in a food processor until finely chopped, then transfer to a bowl.
2. Add tomatoes with juice to processor and pulse until chopped.
3. 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 sauté, turning over once, until just cooked through, about 3 minutes total.
4. Transfer shrimp to a plate with tongs (do not clean skillet).
5. 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.
6. Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
7. Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.