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Shrimp with Spicy Tomato Sauce

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 1/2 lbs. shrimp, peeled and deveined (21 - 25 per lb.)
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 cup flour
1 12 tsp. paprika
6 - 8 Tblsp. olive oil
5 cloves garlic, thickly sliced
1 Tblsp. red pepper flakes (or to your own taste)
2 Tblsp. finely chopped fresh Italian parsley
3/4 cup white wine
15 oz. clam juice
1 cup Spicy Tomato Sauce (recipe follows)
1 1/2 Tblsp. freshly squeezed lemon juice

Spicy Tomato Sauce:
(Makes 2 1/2 cups)
1 cup tomato sauce
1 cup chicken stock
2 Tblsp. chopped fresh Italian parsley
4 cloves garlic, thickly sliced
1/8 tsp. red pepper flakes
1 tsp. cold butter


Rinse the shrimp in cold water and pat dry. Sprinkle with the salt and pepper. In a shallow pan, mix the flour and paprika and generously dust the shrimp with the mixture.

In a large 12" skillet, heat 2 tablespoons of the olive oil over a medium high heat until rippling. In batches of no more than 8 or 9 at a time, cook shrimp for 30 seconds per side; add oil as necessary as you add shrimp to the pan. The flour should form a crusty coating on the shrimp; the shrimp should be slightly brown but undercooked. Remove each batch to a platter and cover with foil.

In the same skillet, heat 2 tablespoons of the oil over medium heat. Add garlic and pepper flakes. Cook until garlic is brown 3 - 5 minutes. Add parsley then wine, stirring to dislodge any browned bits from bottom of pan. Increase heat to high, simmer to reduce liquid to a third of the original volume 4 - 6 minutes. Add the clam juice and Spicy Tomato Sauce. Bring to a boil. Reduce heat, simmer until sauce reaches the proper consistency, thick
enough to coat the back of a spoon 10 - 12 minutes.

Spicy Tomato Sauce:
Place shrimp in the sauce and cook 2 - 3 minutes. The shrimp's flesh should be pink and opaque. Pour the lemon juice over sauce, stir gently and serve.

In a medium saucepan simmer first 5 ingredients until mixture reaches a saucelike consistency 10 - 12 minutes. Puree the sauce in a blender with the butter to add a shine.

If you plan to serve this sauce over pasta, do not add butter when pureeing. Instead, after pureeing, toss the pasta and sauce over medium low heat 2 - 3 minutes. Turn off heat, toss pasta with the butter and some grated Parmesan cheese.

Serves 4

Shirley Cline