In the Kitchen: Shrimp Quonnie

The Rhode Show
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Chef Jerry Costabile of Wilcox Tavern joined us in The Rhode Show kitchen to show us how to make their Shrimp Quonnie.


  • 1 lb pasta, any kind (can be cooked ahead)
  • 13/15 shrimp 1.5 pounds (peeled & deveined) 6 shrimp per person
  • 1/4 cup flour
  • 1/2 cup canola oil
  • 8 ounce unsalted butter
  • 1.5 cups of Sherry
  • Lemon, juice of 1/2 lemon
  • Garlic 12 cloves (braised) (can be cooked ahead)
  • 4 cups fresh spinach
  • 1/2 cup fresh de-seeded tomatoes
  • 1 cup shrimp stock (stock shrimp shells, place in pot, cover the shells with water, reduce by half)
  • 1 tbl granulated garlic


  1. Dredge shrimp in flour, shake off excess flour, cook in oil for two minutes.
  2. Flip shrimp.
  3. Add fresh garlic and sherry, deglaze the pan (cook off alcohol) then add remaining ingredients.
  4. When spinach is wilted, dish is cooked.
  5. Add pasta, sauté for 2 minutes.

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