Shrimp In The Pot

Gameri Al Coccio

Cooking With Nick Stellino
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Ingredients:

4 tablespoons olive oil
4 garlic cloves, thinly sliced
2 teaspoons anchovy paste
2 pounds raw shrimp, in their shells (11/12 counrt)
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon papper
1 cup wine
1 cup clam jiuce of Fish Stock
1/2 cup Tomato Sauce
3 teaspoons chopped fresh parsley
4 large slices Italian bread, toasted and rubbed with garlic

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Serves 4
Printable Version
In a Dutch oven or a lage saucepan with a heavy bottom, cook the olove oil, garlic and anchovy paste on medium-high heat until the garlic starts to sizzle, about 2-3 miinutes. Add the shrimp, red pepper flakes, oregano, salt and pepper, tossing until the shrimp are well coated and cook for 2 minutes. Add the wine, clam juice, tomato sauce and parsley and bring to a boil. Remove the shrimp and set aside. Continue cooking the broth over high heat for 3 minutes.
Reduce the heat to a simmer, return the partially cooked shrimp to the pan and simmer for 2 minutes. Turn off the heat.
Place the toasted bread in the middle of a pasta bowl. Top with the cooked shrimp and ladle with all the sauce. Let it marinate for a minute. Add another bowl in the middle of the table to accommodate the discarded shrimp shells and the dish is now ready to be served.
Chef's Tip:
The best shrimp to use for this recipe are the 11/12 count, pink shelled Gulf of Mexico shrimp. They are big enough to take the cooking time with a good margin of error and they taste delicious. I'd suggest not using anything smaller than 20/25 count, because they will become tough before they have time to flavor the sauce.
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