Title: Shrimp A La William For Four (Modified)
Categories: Recipe Blank
Yield: 4 Servings

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
1	pn	Saffron
2	oz	Dry white wine
		Salt and pepper -- to taste
		Garlic -- chopped

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.

Recipe By : Great Flavors of Texas, p,. 141

From: Lou Parris Date: 23 May 97 Mastercook Recipes (Mailing List) Ä

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