Shrimp corunesa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp*; peeled |
| 1 | Onion; chopped | |
| 1 | Green bell pepper; chopped | |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Brandy |
| 2 | tablespoons | White wine |
| 1 | cup | Corunesca sauce |
| 2 | tablespoons | Olive oil |
| Salt and pepper; to taste | ||
| 1 | Onion; chopped | |
| 1 | Stalk celery; chopped | |
| 3 | Cloves garlic; finely minced | |
| ½ | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | quart | Water |
| 1 | tablespoon | Flour |
| ½ | Stick butter | |
| 2 | tablespoons | Olive oil |
| ¼ | cup | White wine |
| 2 | tablespoons | Brandy |
| 8 | ounces | Tomato sauce |
| ½ | teaspoon | Pernod |
| ½ | teaspoon | White pepper |
Directions
CORUNESA SAUCE
*about 1 pound after peeling (about 20 shrimp) CORUNESA SAUCE: Melt butter and olive oil in a large saucepan. Saute onions, celery and garlic. Add tomato sauce, paprika and flour. Stir well and add water. Boil gently for thirty minutes. Blend (I used my new hand-held blender). Add wine, brandy, Pernod, salt and pepper. Cook down to about ½ slowly.
SHRIMP: Heat olive oil in a large skillet. Add onion, green pepper, garlic, and shrimp. Saute for 2 minutes. Add brandy and flambe. Add white wine and Corunesa sauce, salt and pepper. Saute a few minutes -- not too long -- shrimp overcooks easily. Serve over pasta or rice. .
NOTES : This is a delicious shrimp dish. It's flavorful, but not so spicy that the taste of the shrimp is overpowered. The original inspiration for this recipe comes from The Columbia Restaurant Spanish Cookbook. However, I have changed it quite a bit. Corunesa has a tilde over the "n" but I don't like to use special characters. The sauce recipe as given here makes a bit over a pint. That's enough for two batches of shrimp. This is a first time attempt - further experimentation my result in other changes.
Recipe by: Lou Parris (adapted fom The Columbia Restaurant) Posted to TNT Recipes Digest, Vol 01, Nr 972 by Lou Parris <lbparris@...> on Jan 27, 1998