Friday, April 20, 2007



1 1/2 cups clam juice
1 onion slice
1 tablespoon tomato paste
1/4 teaspoon dried oregano, crumbled

1 teaspoon olive oil
1/2 pound large uncooked shrimp, peeled and deveined
2 large garlic cloves, minced
2 tablespoons dry white wine


Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.

Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.

Bon Appétit, 1999

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