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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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