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Categories:
shrimp salt pepper bay leaf lemon juice water bay leaf onion salt olive oil butter onion clove garlic parsley flour white wine tomato
Viewed: 10 - Published at: 5 years agoIngredients
- 1 lb. large uncooked shrimp
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 bay leaf
- 3 Tbsp. lemon juice
- 2 1/2 c. water
- 1 bay leaf
- 1 thick slice onion
- 1 pinch each: salt, pepper, thyme and oregano
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1/2 c. finely chopped onion
- 1 clove garlic, finely chopped
- 1 tsp. finely chopped parsley
- flour
- 1/3 c. dry white wine
- 1 large tomato, peeled, seeded and chopped
Method
- Using scissors, cut the shells of the shrimp down middle of back; remove shells and set aside.
- Clean and devein shrimp. Place cleaned shrimp in a bowl with salt, pepper and a bay leaf; drizzle with lemon juice.
- Set shrimp aside to marinate 1 hour. To make fish stock, place shrimp shells in a saucepan with water, a bay leaf, onion slice, salt, pepper, thyme and oregano.
- Cover and simmer 30 minutes; strain.
- Heat olive oil and butter in a skillet.
- Add chopped onion, garlic and parsley; cook until soft. Coat marinated shrimp with flour; add to skillet with vegetables and cook until lightly browned on both sides.
- Add wine and simmer until it is almost evaporated.
- Stir in tomato and 1/2 cup or more of the strained fish stock.
- Simmer 15 to 20 minutes or until the sauce is desired consistency.
- Makes 3 or 4 servings.
