shrimp recipe from NYTimes cookbook

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?



drbabs March 10, 2011
My pleasure!
Amanda H. March 10, 2011
Great idea, drbabs. Thanks!
drbabs March 10, 2011
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!
Amanda H. March 10, 2011
You're welcome -- have a great time!
brooklynsam March 10, 2011
Hurray! Thank you so much! This is the perfect recipe for feeding the in-laws.
Amanda H. March 10, 2011
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.

Serves 4.
Amanda H. March 10, 2011
I can -- I have the book on my desk. Will type it up and send it along shortly!
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