New This Month

Shrimp from the Devil Priest


This delicious dinner recipe is courtesy of Mario Batali and can be found in his "Molto Italiano" cookbook.

  • Yield: Serves 4

Source: The Martha Stewart Show, July Summer 2007


  • 1/2 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 4 jalapenos, seeded and thinly sliced
  • 1 tablespoon crushed red pepper flakes
  • 2 cups Mario Batali's Basic Tomato Sauce
  • 1 cup dry white wine
  • 20 large shrimp, heads on, split down the back, and deveined
  • 4 slices rustic peasant bread, each 1 inch thick
  • 2 tablespoons fresh marjoram leaves
  • 1/4 cup toasted bread crumbs


  1. Preheat the broiler. In a 12-inch skillet, heat 1/4 cup oil over medium heat. Add garlic and jalapenos and cook until softened, about 1 minute. Add shrimp, red pepper flakes, tomato sauce, and wine and bring to a boil. Lower the heat and simmer until shrimp is just cooked through, 4 to 6 minutes.

  2. Meanwhile, toast bread on baking sheet under the broiler, turning once. Place 1 slice toasted bread in the center of each of 4 plates. Drizzle bread with 1/8 cup oil.

  3. Place 5 shrimp on each piece of toast, and spoon the sauce over them. Sprinkle with marjoram leaves and bread crumbs, drizzle with remaining 1/8 cup oil, and serve.

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