Mario Batali’s Shrimp from the Devil Priest
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
11
MINUTES
CUISINE
Italian
COURSE
Main
Method
Preheat the grill. In a 12 inch sauté pan, heat ¼ cup of the oil over a medium heat.
Add the garlic and jalapenos and cook until softened, about 3 minutes. Add the red pepper flakes, tomato sauce and wine and bring to a boil.
Lower the heat and simmer for 4 minutes. Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.
Meanwhile, toast the bread on a baking sheet under the broiler, turning once. Place a slice of toasted bread in the centre of each four plates.
Place 5 shrimp on each piece of toast, and spoon the sauce over them. Sprinkle with marjoram leaves and bread crumbs, drizzle with the remaining ¼ cup oil and serve.
This recipe is from Mario Batali's Molto Italiano.
Ingredients
½ cup extra virgin olive oil
6 garlic cloves, thinly sliced
4 jalapenos, seeded and thinly sliced
1 tbsp hot red pepper flakes
2 cups basic tomato sauce
1 cup dry white wine
20 large shrimp, head on, split down the back and deveined
4 thick slices rustic peasant bread
2 tbsp fresh marjoram leaves
¼ cup toasted bread crumbs
Method
Preheat the grill. In a 12 inch sauté pan, heat ¼ cup of the oil over a medium heat.
Add the garlic and jalapenos and cook until softened, about 3 minutes. Add the red pepper flakes, tomato sauce and wine and bring to a boil.
Lower the heat and simmer for 4 minutes. Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.
Meanwhile, toast the bread on a baking sheet under the broiler, turning once. Place a slice of toasted bread in the centre of each four plates.
Place 5 shrimp on each piece of toast, and spoon the sauce over them. Sprinkle with marjoram leaves and bread crumbs, drizzle with the remaining ¼ cup oil and serve.
This recipe is from Mario Batali's Molto Italiano.
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