• prep: 0 hr
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servings:

The sweet-heat of Calabrian chiles adds a crisp, bright note to this creamy dish.

• 3 tablespoons olive oil 20-24 large shrimp, deveined and tails on Salt and pepper 1 rib of celery with leafy tops, finely chopped 1 large shallot, finely chopped 5-6 cloves garlic, crushed and chopped or grated 2 tablespoons Calabrian chili paste or 1 tablespoon crushed red pepper flakes 1/2 cup dry vermouth ½ cup shrimp stock (recipe follows) or seafood stock 2 tablespoons butter A handful of flat-leaf parsley, finely chopped Juice of 1 lemon  

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