Ingredients Weight Measure
Clarified butter 1 Tbsp.
Garlic, mashed 1/2 tsp.
Extra-large shrimp, peeled and deveined with tails on (size 16/20) 12 ea.
Clam juice 2 oz. 1/4 cup
Tomato broth (1/2 chicken stock and 1/2 tomato juice) 2 oz. 1/4 cup
Tomato, julienned 2 oz.
Tomato sauce 1-1/2 oz. 3 Tbsp.
Carrots, cut in fine dices 1/2 oz.
Parsnips, cut in fine dices 1/2 oz.
Pesto sauce 1/2 oz. 1 Tbsp.
Chardonnay wine 2 oz.
TABASCO® brand Original Red Sauce 1/2 tsp.
Worcestershire sauce 1 tsp.
Salt to taste
Ground pepper to taste
Garlic croutons, for garnish
Parsley, chopped, for garnish


  1. In 8" skillet, heat butter over medium heat; add garlic and cook 1 minute, stirring often, making sure not to brown.
  2. Add shrimp and sauté 1 minute, stirring.
  3. Add clam juice, tomato broth, julienned tomato, tomato sauce, vegetables, and pesto; simmer 2 minutes.
  4. Stir in wine, TABASCO® Sauce, Worcestershire, salt and pepper; boil, stirring often. Remove shrimp to heated casserole dish. Reduce liquid slightly and pour over shrimp. Garnish with croutons and sprinkle with parsley.

Yield: 2 servings