| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | 2-mc-recipe, 2-tnt, A-ok, Seafood | 4 | Servings |
INGREDIENTS
| 2 | lb | Shrimp (in shells) |
| 1/4 | c | Olive oil |
| 1/4 | c | Salad oil |
| 1/2 | Onion, finely chopped | |
| 1 | tb | Parsley, chopped (optional) |
| 4 | Fresh tomatos, skinned & chopped | |
| 1 | Pod garlic, chopped | |
| 1 | pn | Saffron |
| 2 | oz | Dry white wine |
| Salt and pepper, to taste |
INSTRUCTIONS
Peel tomatoses (place in boiling water for about 1 minute to loosen skin. Set aside to cool.) Saute shrimp in oil for about 2 minutes on each side. Remove shells. Season to taste ( I used lime juice and hot pepper sauce) . Set aside. In same pan, saute onion until golden; add next 3 ingredients (I skipped parsley as I didn't have any). Cook 10 minutes. Add white wine. [NB: Original recipe called for 1 ounce. I added at least another ounce. Can't be precise. I just poured it out of the glass I was dirinking out of) . Saute a bit longer until sauce cooks down. Add shrimp and let simmer 3 minutes. Don't overcook the shrimp! Serve over rice. My notes: The original recipe called for a "tube" of saffron. I don't know how much that is, so I put in about a pinch. I suppose the dish could live without it. It also called for vegetable oil only, but I used half vegetable oil and half olive oil. I used nice large shrimp - and that made a difference. NOTES : The original recipe is by William Ardid, of Chez Ardid Restaurant, San Antonio TX. From the cookbook: "Chez Ardid is an elegant, family-owned restgaurant in San Antonio. Chez Ardid's owner, William , uses many of his grandmother's recipes. Thus, his sauces and cooking tedchniques are classically French. Chez Ardid has a splendid reputation and is a perennial favorite of Texans everywhere!" Recipe by: Great Flavors of Texas, p,. 141 Posted to MC-Recipe Digest V1 #617 by Lou Parris <[email protected]> on May 23, 1997
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