1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 tablespoon dry crushed red pepper
1/2 cup dry dry white wine
2 roma tomatoes, chopped reserve juice
4 ounces seafood stock
shrimp shells and tails
Heat the oil in a large skillet over medium heat.
Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, about 1 minute.
Add the wine and shrimp shells, then bring to a boil.
Add tomatoes and stock, lower to simmer. Simmer until tomatoes break down and flavors blend, about 10 minutes.
Strain and serve.
Source: Chef Tom
- ▼ 2018 (4)
- ► 2012 (104)