Shrimp Meatballs

2 pounds shrimp, deveined, tail and

shell removed

2 eggs

⅓ cup heavy cream

1 bunch fl at-leaf Italian parsley (stems

discarded), fi nely minced

1 bunch chives, thinly sliced

2 tablespoons minced roasted garlic Salt and pepper to taste

Poaching Liquid

1½ quarts clam juice

2 cups lemon juice

1 cup white wine

½ cup black peppercorns

Salt to taste

Puttanesca Sauce

2 quarts your favorite marinara sauce ½ cup chopped capers

10 anchovy fi llets, chopped fi ne

½ cup kalamata olives, chopped fi ne

1 tablespoon red pepper fl akes

1 pound your favorite pasta

3–4 tablespoons olive oil (enough to coat

the bottom of the pan)

Lemon juice to taste

Salt and pepper to taste

Make the Shrimp Meatballs: Pat the shrimp with paper towels to dry thoroughly. Place the shrimp in a food processor with the eggs and cream. Pulse until the mixture is smooth and chunky, but not pureed. In a bowl, combine the shrimp mix, parsley, chives, garlic, salt, and pepper.

Make the Poaching Liquid: Pour the clam juice, lemon juice, wine, peppercorns, and salt into a large stockpot. Bring to a boil, then turn down below a simmer to roughly 190º

to poach.

Cook the Meatballs: Using a small ice cream scoop, drop the shrimp mixture into the poaching liquid in small batches, 5 to 7 balls at a time. When they fl oat, remove them with a skimmer and put on a pan to cool.

Make the Puttanesca Sauce: Heat your favorite marinara sauce with the capers, anchovies, olives, and red pepper fl akes. Simmer for approximately 20 minutes.

 

Assemble the Dish: Drop the pasta into a large pot of boiling salted water. While the pasta is cooking, heat the olive oil in a large sauté pan. Sear the shrimp meatballs, continuously roll-ing them around the pan to brown all sides. When browned, add a little lemon juice and your puttanesca sauce to the pan.

Strain the pasta and add it into the pan with the shrimp meatballs. Season with salt and pepper, stir, and serve.

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