Shrimp salad italian style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Flavorful fish stock |
| Salt and pepper to taste | ||
| 1 | medium | Onion cut in-half but not |
| Peeled | ||
| 3 | Cloves garlic lightly | |
| Crushed and peeled | ||
| 1 | medium | Carrot, cut into chunks |
| ½ | bunch | Fresh parsley |
| 2 | Bay leaves | |
| 1 | tablespoon | Distilled vinegar |
| ½ | cup | Dry white wine |
| 2 | pounds | Large shrimp, shells on |
| ½ | bunch | Parsley, stems removed |
| And minced | ||
| Fruity olive oil | ||
| Fresh lemon juice | ||
| Lemon wedges | ||
Directions
1) Bring the stock to a boil, then reduce to a simmer and add the next eight ingredients and heat for about 10 minutes. Add the shrimp and simmer until they begin to turn pink, 2-3minutes. turn off the heat and let the shrimp cool in the water for 10 minutes.
2) Sheel the shrimp ( strain and reserve the stock for another use), toss with the minced parsley and a few drops of olive oil, and season with salt and pepper. Add some lemon juice and serve the salad with lemon wedges.
Alternative SHRIMP SALAD WITH CAPERS: 1) Cook the shrimp as directed above. Mix with 1 small red onion, minced, 1 clove garlic, minced, 2 tb capers, ½ c fresh minced parsley, ½ c extra virgin olive oil, fresh lemon juice, and salt and pepper to taste.
Alternative SHRIMP SALAD WITH ARUGULA "PESTO" 1) COOK THE SHRIMP AS ABOVE. WASH AND DRY 2 C ARUGULA and remove any tough stems. Place in a food processor with 1 ts salt, 1 clove garlic, 2 tb walnuts or pine nuts, and ¼ ts fresh ground black pepper. Add ¼ c olive oil and pulse until minced. With the motor running, add ½-¾ c additional olive oil. Taste for seasoning.
Serve the shrimp with tomato wedges and the sauce.
Submitted By VERNON PHIPPS On 09-09-95