Every once and a while a recipe comes along that truly captures the essence of both cooking and using quality fresh ingredients. Food & Wine Magazine hit a home run with this dish. Its the type of dish where the cook really gets to show off in the kitchen and at the table when it's served. If I were you, I would add this recipe to the culinary folder in your brain titled: Go-To Dishes. Enjoy!

Recipe from: Food & Wine


  • 1/4 cup olive oil
  • 20 jumbo shrimp (about 2 pounds), shelled and deveined
  • Kosher salt
  • Freshly ground pepper
  • 4 garlic cloves, thinly sliced
  • 2 dried chiles de árbol, stemmed and chopped
  • 1 cup clam juice
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons fresh lemon juice
  • 1/4 cup coarsely chopped cilantro leaves
  • 2 tablespoons snipped chives


  1. In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.
  2. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
Rashad FrazierComment