4 tablespoons olive oil
4 garlic cloves, thinly sliced
2 teaspoons anchovy paste
2 pounds raw shrimp, in their shells (11-12 count)
� teaspoon red pepper flakes
� teaspoon dried oregano
? teaspoon salt
� teaspoon black pepper
1 cup white wine
1 cup clam juice or homemade shrimp stock (see link)
1 cup canned or homemade tomato sauce (see link
3 teaspoons chopped fresh parsley
4 large slices Italian bread, toasted and rubbed with garlic


1. In a Dutch oven or a large saucepan with a heavy bottom, cook the olive oil, garlic and anchovy paste on medium-high heat until the garlic starts to sizzle, about 2 to 3 minutes. Add the shrimp, red pepper flakes, oregano, salt and pepper, tossing until the shrimp are well coated, and cook for 2 minutes. Add the wine, clam juice or shrimp stock, tomato sauce and parsley and bring to a boil. Remove the shrimp and set aside. Continue cooking the broth over high heat for 3 minutes.
2. Reduce the heat to a simmer, return the partially cooked shrimp to the pan and simmer for 2 minutes, turn off the heat.
3. Place the toasted bread in the middle of a pasta bowl. Top with the cooked shrimp and ladle with all the sauce. Let it marinate for a minute. Add another bowl in the middle of the table to accommodate the discarded shrimp shells and the dish is now ready to be served.

According to Nick Stellino, the best shrimp to use for this recipe are the 11-12 count, pink-shelled Gulf of Mexico shrimp. They are big enough to take the cooking time with a good margin of error and they taste delicious. Don’t use anything less than 20-25 count, because they will become tough before they have enough time to flavor the sauce.

Shrimp In The Pot
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