This is a recipe that I found in The Stinking Rose Cookbook- recipes from the Stinking Rose Restaurant in California (all about garlic!) It is one of my favorites, and amazing to eat with crusty bread.
Ingredients:
3 tablespoons olive oil
1 yellow onion, finely chopped
6 cloves garlic, minced
2 leaves fresh sage
1 (14.5-ounce) can chopped tomatoes with juice
1 teaspoons grated fresh ginger root
1 cup bottled clam juice
1 teaspoon garlic salt
1 teaspoon red pepper flakes
1 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
6 tablespoons unsalted butter
1 1/2 lbs shrimp, peeled
In a heavy saucepan, heat the olive oil over medium-low heat. Add the onion and sauté, stirring occasionally, for about 10 minutes, or until onion is translucent. Add the garlic and sauté for 3 to 4 minutes. Add the sage and sauté 4 to 5 minutes, until sage is crisp. Using the edge of a wooden spoon, break the sage into pieces in the pan.
Stir in the tomatoes and ginger, increase the heat to medium-heat, and bring to a boil. Add the clam juice, garlic salt, pepper flakes, and parsley and season with pepper. Decrease the heat and simmer, uncovered, until the liquid is reduced by about one-fourth. Add the 4 tablespoons of the butter, stirring to melt the butter.
In a heavy skillet, melt the reaming 2 tablespoons butter over medium heat and add the shrimp, stirring them until they turn pink, about 3 minutes. Remove from the heat and immediately add the shrimp to the tomato broth. Ladle into a large bowl or individual bowls and serve with crusty bread.
Recipe Credit: The Stinking Rose Restaurant
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