Lent my copy to a friend, so now I don't have the recipe! It has butter, cayenne pepper, garlic, clam juice and white wine. And 2 lbs shrimp. Can anyone help me out before my in-laws get here for dinner?
Amanda is a co-founder of Food52.
I can -- I have the book on my desk. Will type it up and send it along shortly!
Or, um, just look on my computer. Here it is:
1986 Pan-Barbecued Shrimp
Tip: You can shell the shrimp first, if you like; they'll be much easier to eat (they'll also cook more quickly).
8 tablespoons unsalted butter
1 tablespoon minced garlic
1/2 teaspoon fresh rosemary leaves, crushed
1/2 teaspoon dried oregano
1 bay leaf, crushed
3 to 5 thyme sprigs, chopped, or 1/2 teaspoon dried thyme
1/2 to 3/4 teaspoon cayenne pepper
1/2 teaspoon freshly-ground black pepper
2 pounds large shrimp, approximately 20 to 24, rinsed briefly in cold water (not shelled)
1/2 cup bottled clam juice
1/4 cup dry white wine
1. In a large sautepan, melt 4 tablespoons of the butter over high heat. Add the garlic, rosemary, oregano, bay leaf, thyme, salt to taste, cayenne, and black pepper. Stir well and add the shrimp. Cook about 3 minutes, stirring and shaking the pan.
2. Add the remaining 4 tablespoons of butter, the clam juice. and wine. Cook, stirring and shaking the pan, for 3 more minutes. Remove from the heat and serve immediately with the hot butter from the pan and country bread.
Hurray! Thank you so much! This is the perfect recipe for feeding the in-laws.
You're welcome -- have a great time!
Barbara is a trusted source on General Cooking.
If you shell the shrimp first, make a quick stock from the shrimp shells and use that instead of the clam broth--it will be much more shrimpy!
Great idea, drbabs. Thanks!
Please enter a valid email address.
Well played. You deserve a cookie.
One historic home, two determined owners
A Greek Revival, Revived
Can of Tomatoes = Pantry Dinner
Get Your Grill On
The Best All-Purpose Pastry Wash
Get that Ice, Ice Baby
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.