My spam folder wasn’t kind to me this week and it wasn’t liver this time. It was shrimp broth. Why isn’t this being kind to me? Well, I had a really bad reaction to iodine once and the Doctor said ‘that’s it! No more shrimp for you!’ (I could be paraphrasing Seinfeld there). However he said it, he meant I could never eat shrimp again. Which I hate, because shrimp is just too darn good. But I don’t want another run to the Emergency Room where I can’t breathe (it was really scary there for a while. Benadryl is a godsend!) so, I won’t touch shrimp again.
- 1¼ cups water
- 1 slice lemon
- 1 slice onion
- 3 peppercorns
- ½ bay leaf
- ¼ teaspoon thyme
- 1 sprig parsley
Shell the shrimp, leaving the tail and the shell of the last joint intact. Reserve the shells. To make the broth, place the shrimp shells and the broth ingredients in a saucepan. Bring to a boil, lower the heat, and simmer about 20 minutes. Strain. Reserve ¾ cup.
Sprinkle the shrimp with salt and pepper, then dust with flour. Heat 3 tablespoons of the oil in a large skillet. Fry the shrimp quickly, about 1½-2 minutes. Remove the shrimp to a warm platter. Leave any remaining oil in the pan.
Place the parsley in a blender or food processor with ¼ teaspoon salt and the garlic. Blend until the ingredients are finely minced. With the motor running, pour in the shrimp broth and the wine. Blend until smooth.
Add the remaining 2 tablespoons of oil to the skillet. Sauté the onion until it is wilted. Stir in the 1½ tablespoons of flour and cook a minute. Gradually stir in the sauce from the blender. Cook until the sauce is thickened and smooth. Replace the shrimp in the skillet and cook only until they are heated through. Add salt and pepper to taste. Serve with a reserve white wine, such as Federico Paternina, and Ensalada a la Almoraina.
My friend Peggy loves shrimp too, so I gave her this recipe to try. She said it was really good, up to the point where it mentioned what wines to use.
So apparently Frederico Paterina is a Spanish wine. I’d never heard of it, but then I’m not incredibly picky about my wine. That’s Fred’s job. The other one isn’t a wine like I thought, Ensalada a la Almoraina is a Spanish salad from the Andalucia area of Spain. The more I read about that area, the more I want to go there. Maybe next summer I can convince Fred to go.
Until next time, toodles!