1 ½ pounds shrimp, peeled and deveined, size 21 / 25 per pound
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup flour
1 ½ teaspoons paprika
6-8 tablespoons olive oil
5 cloves of garlic, thickly sliced
1 tablespoon red pepper flakes
2 tablespoons fresh Italian parsley, chopped
¾ cup white wine
15 ounces clam juice
8 ounces tomato sauce
1 ½ tablespoons freshly squeezed lemon juice
Gamberi al Sugo Piccante
Rinse shrimp in cold water and pat dry. Sprinkle shrimp with salt and pepper. Mix flour and paprika together in a shallow pan and generously dust shrimp with flour mixture.
In a large (12-inch) skillet, heat 2 tablespoons of oil on medium high until rippling. In small batches, no more than 8-9 shrimp at a time, cook shrimp for 30 seconds on each side. Continue to add oil as necessary to the pan. The flour should form a crusty coating on the shrimp. The shrimp will be slightly brown but undercooked. Reserve to a platter and cover with foil. .
In the same skillet, add 2 tablespoons olive oil and cook the garlic and red pepper flakes over medium heat until garlic is browned, 3- 5 minutes. Add the chopped parsley.
Add the white wine, stirring , and scraping to dislodge any browned bits at the bottom of the pan. Increase heat to high, and simmer until liquid is reduced to 1/3 of the original volume. This will take 4-6 minutes.
Add the clam juice and tomato sauce and bring to a boil. Reduce the heat and simmer until the sauce reaches the proper consistency, this will take about 10- 12 minutes to reduce and thicken.
Place shrimp in tomato sauce and cook for 2-3 minutes. To test for doneness, check the back spine of the shrimp. The flesh should be pink and opaque.
Squeeze juice of a half of lemon over the sauce, gently stir, and serve immediately.