Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.

Step 2    

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.

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