INGREDIENTS

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 <lbparris@earthlink.net> on May 23, 1997

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