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.

Cook'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.