Dinner

Drunken Shrimp

Plump shrimp sizzle in a garlicky bath of butter and olive oil, absorbing white wine, briny clam juice, capers, and lemon until each bite bursts with savory, peppery richness. Fresh parsley lifts the sauce, leaving a bright, irresistible finish.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Drunken Shrimp
Total
13 min
Prep
5 min
Cook
8 min
Serves
4

Nutrition per Serving

Calories
175
Protein
23g
Carbs
2g
Fat
10g
Fiber
0g
Sugar
0g
Sodium
861mg

Ingredients

  • 2 tsp extra virgin olive oil
  • 2 tsp unsalted butter
  • 1 tsp anchovy paste
  • 1 lb peeled and deveined large or jumbo shrimp
  • 6 garlic cloves (chopped)
  • 1 tsp crushed red pepper flakes
  • fresh pepper, to taste
  • 1/4 cup of white wine
  • 1 cup clam juice
  • 2 tbsp of capers (rinsed)
  • juice from one lemon
  • generous handful of chopped parsley

Instructions

  1. Heat olive oil and butter in a skillet over medium heat. Add garlic, pepper flakes, and sauté 1 to 2 minutes, until golden.
  2. Add wine, clam juice, lemon juice, capers, anchovy paste, parsley, salt and pepper, and stir. Bring to a boil and cook for another 2-3 minutes.
  3. Add the shrimp and cook, stirring for 2-3 minutes, until opaque. Do not overcook the shrimp or it will become tough and chewy.
  4. Serve shrimp with liquid in a bowl and some crusty bread on the side to soak up the juice.