Shrimp A La William For Four |
Course : Shrimp
Source: Great Flavors of Texas, p,. 141
Serves: 4 |
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Ingredients:
2 pounds shrimp -- (in shells) |
1/4 cup olive oil |
1/4 cup salad oil |
1/2 medium Onion -- finely chopped |
1 tablespoon parsley -- chopped (optional) |
4 medium fresh tomatoes -- skinned and chopped |
1 clove garlic chopped |
1 dash saffron |
2 ounces dry white wine |
1 teaspoon salt and pepper -- to taste |
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Preparation / Directions:
Peel tomatoes (place in boiling water for about 1 minute to loosen skin. Set aside to cool.) Sauté 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, sauté 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 drinking out of).
Sauté 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 differe
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