Again I go to Italy. This time not for my shoes via the thrift store, but for an equally as enduring recipe. This an oldie, but very goodie, kind of like the thrift store shoes now that I think about it.
There is a little tricky part where you strain the shrimp through a sieve (that’s a colander, not shoes) but you can do it. In the end you will definitely get the “that’s amoré” you have been looking for your entire life. If not, buy another pair of Italian shoes.
2 lbs fresh shrimp in shells
1/4 lbs butter
1 /2 cup olive oil
2 large onions, chopped
3 leeks, finely chopped
1 clove garlic, minced
1/4 cup chives, finely chopped
2 cups dry white wine
salt and pepper
1 tsp. Cayenne pepper
1 small can (10 ounces) tomatoes
1 small can tomato paste (6 ounces)
2 cups beef consommé
1 tbls chopped parsley
Place butter and olive oil in heavy skillet. When hot, add your onions, leeks, garlic and chives. When all are golden brown add your shrimp. When the shrimp start to turn pink add your wine, salt and pepper to taste, and cayenne pepper. Stir everything thoroughly. Cook for about 10 minutes over a medium heat.
Now remove the shrimp and set aside. To the mixture in the skillet add your canned tomatoes and tomato paste and cook for about five minutes over a slow flame. Now comes the straining. You can do it! Just strain the mixture through a sieve or cheesecloth or colander. To this strained mixture add your consommé and let simmer on very low heat while you shell your shrimp. In other words, now you shell your shrimp.
This is where an Italian or small child comes in handy, but, again, you can do it. Once shrimp are shelled, return to sauce and heat for five minutes. This dish is very good served with a crusty French bread. It is incredible.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.