Shrimp buongusto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp, shelled and deveined |
| ½ | cup | Flour |
| ½ | cup | Olive oil |
| ½ | cup | Dry white wine |
| ½ | tablespoon | Tomato paste |
| ¼ | cup | Warm water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Pinch of cayenne | ||
| 1 | tablespoon | Chopped parsley |
| 1 | small | Scallion chopped |
| ½ | Black truffle, thinly sliced | |
| 2 | teaspoons | Lemon juice |
Directions
1) Roll shrimp in flour until lightly coated.
2) Heat oil in skillet; brown shrimp on both sides. Drain oil from skillet and reserve. Add wine to shrimp; cook until wine has evaporated.]
3) Place reserved oil in saucepan. Add tomato paste, water, salt, pepper, and cayenne pepper; cook for 3-4 minutes. Pour mixture over shrimp. Add parsley, scallion, truffle and simmer for 4 minutes.
4) To serve, transfer shrimp mixture to serving dish; toss with lemon juice.
Submitted By VERNON PHIPPS On 09-09-95