CBSi may earn an affiliate commission if you purchase something through featured links below
A rich shrimp stock forms the base of this buttery seafood classic that begs for crusty bread on the side.
Rach likes to serve this with her Anchovy Breadcrumb-Stuffed Artichokes.
Adapted from Rachael Ray 50: Memories and Meals from a Sweet and Savory Life by Rachael Ray. Copyright © 2019 by Rachael Ray. Used with permission by Ballantine Books. All rights reserved.
- Heads and shells of 20 to 24 jumbo shrimp or prawns
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 leek, quartered and cleaned
- 1 small onion, halved
- 1 lemon, sliced
- 1 bulb garlic, halved across
- 8 peppercorns
- 1 large bay leaf
- 1 small bundle fresh flat-leaf parsley and fresh thyme, tied with kitchen string
- 1 cup dry vermouth
- 1 quart chicken stock
- 4 cloves garlic
- 2 tablespoons extra-virgin olive oil (EVOO)
- 24 large shrimp, deveined, tails on (heads and peels reserved for shrimp stock)
- 2 teaspoons kosher salt
- ¼ cup olive oil
- Salt and freshly ground black pepper
- 1 rib celery with leafy tops, finely chopped
- 4 cloves garlic, thinly sliced
- 2 scant tablespoons Calabrian chili paste
- ½ cup dry vermouth
- ¾ cup shrimp stock, recipe above
- 3 tablespoons butter
- 1 handful fresh flat-leaf parsley, finely chopped
- 1 lemon, juiced
- Charred bread, 1 slice per portion
In a wide pan over medium-high heat, toast the shrimp shells and heads in the EVOO, about 2 turns of the pan. Add leek, onion, lemon, garlic, peppercorns, bay leaf, and herb bundle. Sweat the vegetables for a few minutes. Add vermouth and reduce by half. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 45 minutes. Strain the stock with a fine mesh strainer. Return the stock to the pan and bring to a boil. Reduce to about 1 ½ cups of concentrated stock.
In a bowl, combine garlic and EVOO. Add shrimp and salt them, toss, and refrigerate for 1 hour uncovered before preparation.
In a large pan over medium-high to high heat, heat 2 tablespoons olive oil, 2 turns of the pan. Add the shrimp and sear for 2-3 minutes, then turn, season with salt and pepper, and cook for 1 minute more. Remove the shrimp from the pan. Add the remaining olive oil, another 2 turns of the pan. Add the minced celery and garlic and stir for 1 to 2 minutes. Add chili paste, stir. Add the vermouth and let it absorb. Add stock and let it bubble and reduce for 1 minute. Then add the butter and parsley and swirl the pan. Add the shrimp back to the pan and turn to coat. Cook the shrimp through two minutes more and douse with lemon juice. Add parsley.
To serve, in each of 4 shallow bowls, place a charred slice of toast topped with 5 to 6 shrimp and a quarter of sauce.
