Recipe by Anna Gill
½ to ¾ cup good green olive oil
12 cloves garlic, peeled; 6 crushed, 6 pressed or minced
2 slices country-style bread, about an inch thick with crust removed
1 heaping teaspoon fresh parsley, minced
1 cup sliced blanched almonds, toasted
1½ cup white wine
1½ shrimp, clam or chicken stock
1 large bay leaf
1 scant teaspoon cayenne pepper
Salt and freshly ground black pepper
36 jumbo shrimp, unpeeled
Additional country bread for serving
1. Heat oil in a large sauté pan over medium-low heat.
2. Add crushed garlic cloves and cook for about 10 minutes. Remove garlic cloves with a slotted spoon and discard.
3. Increase heat to medium, add bread, and fry, turning once, until browned, about 2 minutes per side. Remove bread from the pan and drain on paper towels. Remove the pan from heat, reserving oil in the pan.
4. Crumble bread into a blender, food processor or mortar bowl. Add minced garlic, parsley, almonds, and 3 tablespoons stock. Purée, process or grind the combination to make a fine paste.
5. Carefully pour remaining stock into oil pan (it will spatter if the oil is still too hot).
6. Add bay leaf and cayenne and season to taste with salt and pepper. Simmer over medium heat for 10 minutes.
7. Stir in bread paste, mix well, adjust seasoning, then add shrimp and simmer until pink and firm to the touch, about 5 minutes.
8. Discard bay leaf and serve in shallow bowls, with country-style bread if desired.
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