A staple of Italian-American restaurants for decades, and its popularity has never faded
1 pound large shrimp
1 heaping tablespoon finely minced garlic
3 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1 recipe marinara sauce (recipe follows)
2 tablespoons rich chicken stock
dried hot red pepper flakes to taste (optional)
salt and black pepper to taste
finely chopped fresh parsley
1. Shell, devein, and butterfly the shrimp. Mix well in a bowl with the garlic, 1 tablespoon of the olive oil, and the salt. Marinate, refrigerated, for 1 hour.
2. When ready to cook, place the remaining 2 tablespoons of olive oil in a large sauté pan over high heat. When the oil is hot, add the marinated shrimp, spreading them out so that the cut surfaces lie flat in the bottom of the pan. Place a weight on the shrimp (a slightly smaller sauté pan works nicely), and press down for 30 seconds to sear the shrimp. Remove shrimp and reserve. Add the marinara sauce with the chicken stock. Boil rapidly over high heat until no liquid remains, about 5 minutes. Add the reserved shrimp, toss well, and cook until the shrimp are just warm. Add the red pepper flakes, if desired, and season with salt and pepper. Sprinkle parsley on top, and serve immediately.
This is one of the world's greatest examples of shrimp-sautéed in a sauce. It has been a staple of Italian-American restaurants for decades, and its popularity has never faded. Restaurant chefs make it with peeled shrimp, and we follow their practice -- because this encourages the maximum blending of shellfish and tomato sauce flavors. Serves 4 as a first course