Cruising through tropical ports on your sailboat is a dream of many but what do you do when you’re faced with yet again another round of shrimp for dinner in a hot galley? Here’s a quick fix, one pan dinner.
Olive oil (or your favorite)
1 tea. anchovy paste (omit if you don’t like)
8 large cloves garlic, chopped or minced through a garlic press
1 Tab. capers
Dash of red pepper
Salt and Pepper
1/2 bottle of white wine
1 cup clam juice or seafood stock (if you don’t have you can boil the shrimp shells for a few minutes in water to make the stock)
Green onions or parsley (yes you can use dried parsley)
Loaf of crusty bread, if you’d like to you can break into chunks and bake till toasted (yeah, right…in the tropics?)
Ok, take a big fry pan and glug some oil into it and heat over med-high heat. When the oil and pan are hot add anchovy paste and stir to blend then toss in shrimp (with or without tails). While the shrimp is cooking add the garlic keeping it on the top of the shrimp so it doesn’t burn. Then flip the shrimp over when they’ve turned pink to cook to cook the other side. Add capers, red pepper and salt and pepper.
Once the shrimp is nice and pink all over add the white wine and let it cook off the booze part then add the clam juice or shrimp stock. Bring to a boil and add green onions or parsley. Then toss in a spoon of butter and turn off the heat. When the butter has melted add juice of 1/2 lemon.
Serve in bowls with lots of the broth. Dip bread into the soupy broth and munch the shrimp. Serve with your favorite coleslaw.