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the devil's shrimp

(1 rating)
Mstexas1 avatar
Recipe by
Telisia Dodd
@Mstexas1
Nacogdoches, TX

Soooooo good , I love shrimp so this dish is one of my favorite,if you love shrimp try the recipe.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For the devil's shrimp

  • 1 lb
    tagliatelle or fettuccine paste
  • 1/4 c
    extra-virgin olive oil (evoo)
  • 3
    flat fillets anchovy paste
  • 1
    hot red or green chile finely chopped
  • 4
    cloves garlic, finely chopped
  • 1/2 c
    dry white wine
  • 1/2 c
    chicken or fish stock
  • 1 oz
    28-can italian tomatoes in puree
  • 1/2 tsp
    dried marjoram or oregano
  • 3/4 lb
    large shrimp-deveined tails discarded, halved
  • juice of 1/2 lemon
  • 2 Tbsp
    butter
  • 1/2 c
    about 10-12 basil leaves, shredded or torn
  • salt and pepper

How To Make the devil's shrimp

  • 1
    Bring a large pot of water to a boil, salt it, add the pasta and cook unti al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
  • 2
    While the pasta is cooking, in a large, deep skillet, heat the EVOO, 4 turn on the pan, over medium heat. Stir in the anchovies to melt. Stie in the chile for 1 minute, then stir in the garlic for 2 minutes. Stir in the wine to reduce slightly, about 1 minute. Stir in the chicken stock, then stir in the tomatoes and crush with a potato masher.Season with the marjoram, salt and pepper. Simmer over medium heat until reduced, about 20 minutes. Season the shrimp with salt and pepper then lemon juice in a large, deep skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 2 minutes. Add to the sauce. Stir in the paste and reserved pasta cooking water and toss.Serve on a warm platter or in shallow bowls, Top wih the basil and mint to cool thing down.
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