Drunken Shrimp
"Drunken shrimp has undergone a delightful transformation. While I've reduced the wine considerably, these shrimp still carry a hint of indulgence that keeps them from being completely sober."
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Ingredients
- 2 tsp extra virgin olive oil
- 6 garlic cloves
- 1 tsp crushed red pepper flakes
- fresh pepper to taste
- 1/4 cup of white wine
- 1 cup clam juice
- 2 tablespoons of capers
- juice from one lemon
- generous handful of chopped parsley
- 1 tsp anchovy paste
- 1 lb peeled and deveined large or jumbo shrimp
- 2 tsp unsalted butter
Instructions
- 1
In a skillet, warm olive oil and butter over medium heat. Toss in garlic and red pepper flakes, sautéing for 1 to 2 minutes until the garlic turns a lovely golden hue.
- 2
Pour in the wine, clam juice, lemon juice, capers, anchovy paste, and parsley. Season with salt and pepper, then mix well. Increase the heat until the mixture reaches a boil, then allow it to simmer for an additional 2-3 minutes.
- 3
Incorporate the shrimp into the skillet and cook while stirring for 2-3 minutes, until they turn opaque. Be careful not to overcook the shrimp, as this will result in a tough and chewy texture.
- 4
Present the shrimp alongside the sauce in a bowl, accompanied by some crusty bread to soak up the flavorful juices.