Ingredients
1/4 c. extra-virgin olive oil
4 large scallions
3 large garlic cloves
6 large anchovy fillets
18 green Greek olives
1 3/4 lb. shelled and deveined medium shrimp
1/4 c. dry white wine
1 tbsp. unsalted butter
1 tbsp. fresh lemon juice
Salt and freshly ground pepper
Preparation
Step 1Heat the olive oil In a large skillet. Add the scallions and garlic and cook over moderate heat until softened, about 3 minutes. Add the anchovies and cook, mashing them with a fork, for 2 minutes. Add the olives and stir for 1 minute to heat through. Add the shrimp and cook, turning once or twice, until they start to curl, about 2 minutes. Add the wine and simmer, stirring, until the shrimp are just cooked, about 1 minute longer.Step 2Remove the skillet from the heat. Stir in the butter and lemon juice and season with salt and pepper. Transfer the shrimp to plates and serve.Step 3Serve With: Orzo with toasted almonds.Step 4Wine Recommendation: A clean, dry Verdejo with a floral nose, like the 2003 Vina Sila Naia from Spain, is a natural match for this dish because the wine’s crispness complements the strong, salty flavors rather than being overshadowed by them.
