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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Serve over hot paste or rice. I have not made this, but it look good in the photo. Shrimp Stock Recipe included. Pol Martin Cookbook. Ingredients:
1 1/4 lbs fresh shrimp, peeled and deveined (save peels for stock) |
4 tomatoes, peeled, seeded and chopped |
2 tablespoons butter |
1 onion, chopped |
2 green peppers, chopped |
1 tablespoon jalapeno pepper, chopped |
2 garlic cloves, peeled and chopped |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
1/4 teaspoon white pepper |
1/4 teaspoon brown sugar |
salt, to taste |
1/4 cup shrimp stock |
2 cups water |
shells from shrimp |
black pepper, to taste |
salt, to taste |
Directions:
1. First make the shrimp stock:.
2. pour water into saucepan , add shells from shrimp and season with salt and pepper. boil for 15 minutes and strain liquid, set aside.
3. heat half of butter in cast iron pan over med heat. add onions and both peppers. cook 10 minutes over low heat, stirring occasionally.
4. add tomatoes, garlic, spices and brown sugar. mix well and cook 10 minutes over low heat.
5. incorporate shrimp stock and continue cooking 10 mintes. stirring occasionally. remove from heat and set aside.
6. heat remaining butter in frying pan over med heat, add shrimp and cook 3-4 minutes. mix once durning cooking.
7. add shrimp to tomato mixture, mix and let simmer 2 minutes over low heat.
8. serve over hot pasta or rice.
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