SHRIMP FROM THE DEVIL PRIEST

Shrimp from the Devil Priest image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 tablespoon crushed red pepper flakes
2 cups Mario Batali's Basic Tomato Sauce
1 cup dry white wine
20 large shrimp, heads on, split down the back, and deveined
4 slices rustic peasant bread, each 1 inch thick
2 tablespoons fresh marjoram leaves
1/4 cup toasted bread crumbs

Steps:

Preheat the broiler. In a 12-inch skillet, heat 1/4 cup oil over medium heat. Add garlic and jalapenos and cook until softened, about 1 minute. Add shrimp, red pepper flakes, tomato sauce, and wine and bring to a boil. Lower the heat and simmer until shrimp is just cooked through, 4 to 6 minutes.
Meanwhile, toast bread on baking sheet under the broiler, turning once. Place 1 slice toasted bread in the center of each of 4 plates. Drizzle bread with 1/8 cup oil.
Place 5 shrimp on each piece of toast, and spoon the sauce over them. Sprinkle with marjoram leaves and bread crumbs, drizzle with remaining 1/8 cup oil, and serve.