SHRIMP PUTTANESCA

Shrimp Puttanesca image

Provided by Garrison Wayne

Categories Seafood

Time 40m

Number Of Ingredients 15

1 1/4 lb raw shrimp, tail on, peeled, deveined
2 Tbsp olive oil
2-3 pinch red pepper flakes
3-4 pinch kosher salt
1/3 c italian parsley, chopped
1/3 c fresh basil, chpped
2 Tbsp olive oil
1 small lemon, juice and zest
1/4 c capers, drained, chopped
1/4 c sun dried tomatoes in oil, chopped
1/3 c kalamata (greek) olives, chopped
5 large anchovy fillets, chopped
9 clove garlic, chopped
1/4 c dry vermouth
1/4 c vegetable stock

Steps:

1. In a small bowl, toss the parsley and basil with 2 Tbsp olive oil and the lemon zest and juice. Measure the remaining ingredients in little bowls.
2. In a large fry/saute pan, heat 2 Tbsp olive oil with the red pepper flakes over med hi heat. Add the shrimp and Kosher salt and saute several minutes , just until the shrimp turn pink. Remove shrimp from pan with a slotted spoon and set aside in a medium bowl.
3. Add the garlic to the pan and saute 1 - 2 minutes. Add the parsley basil mix, the capers, the sun dried tomatoes, the olives and the anchovies. Stir to saute a couple of minutes.
4. Add the vermouth and vegetable stock and reduce a couple of minutes.
5. Add the shrimp back to the pan and stir to coat well with all the other ingredients a couple of minutes more.
6. Serve immediately on top of mashed potatoes, rice, or polenta. Scatter some green peas for garnish.