If you like to dip your bread in yummy sauce or soups- this is your dream! Amazing garlicky sauce with a great loaf of rustic Italian bread- yum! And don't be afraid of the anchovy paste- it will provide salty goodness to the food! No fishy taste!
Ingredients:Â
1 loaf semolina or chewy bread Italian, torn/cut into large pieces
1/2 cup extra-virgin olive oil, divided
2 teaspoons anchovy paste
2 pounds large shrimp, peeled and deveined
6 cloves garlic, grated or chopped
1 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
3 tablespoons capers
1/2 cup dry white wine, eyeball it
1 cup bottled clam juice
1 lemon, juiced
3 tablespoons cold butter
A generous handful fresh flat-leaf parsley, chopped
Preheat oven to 375 degrees F.
Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.     Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp, garlic, red pepper flakes, salt and pepper and capers, cook for 3 to 4 minutes. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices.
Recipe Borrowed From:Â Rachael Ray