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Okay, what could be so special about a simple herbed shrimp recipe? Exotic
or halucinigentic herbs? Nope, though that would do it. Actually, this
herbed shrimp recipe has considerably more "depth" than the simple title
would indicate.
This herb-coated shrimp teams with three kinds of
caramelized mushrooms (we have used chantrelles, criminis, morels, buttons,
oysters, shitakes and probably a few more) and browned and then baked sliced
potatoes and onions.
This "stacked" delicacy is topped with homemade and
seriously reduced shrimp shell stock that you can make in less than a half
an hour. As the surfers would say, this dish is "gnarly". Well, you can
"hang ten" points up on your personal, culinary, preparation chart for this
one, guaranteed.
Give your family or your next dinner party a real treat and
practice a couple of times on herbed shrimp until you perfect the
preparation. Don't worry about who is going to help you eat those "trials",
just give us a call and Aletha and Dear Old will be there in a flash.
It really is that good!
New Italian Recipes Presents:
Italian Herbed Shrimp, Roasted Onions And Potatoes, Caramelized Mushrooms
Topped With A Shrimp Stock Reduction
(Whew! That's a mouth full)
Stock Ingredients:
1 pound large or extra large shrimp, shelled
¼ cup white wine
Assorted Vegetables, 1 carrot cubed , 1 rib celery cubed, 1/2 onion cubed or
(vegetable scraps that you have been saving in your freezer to make stock)
1/4 cup white wine
2-3 T tomato paste
1-2 T lemon juice
Potato And Onion Ingredients:
2-3 potatoes cut into ¼ inch slices
2 thinly sliced onions
2-3 T olive oil
Caramelized Mushroom Ingredients:
1 cup each of two or three types of mushrooms, such as shitake, crimini,
oyster, etc.
4-5 T olive oil
1/4 cup chardonnay or other white wine
Herbed Shrimp Ingredients
1 lb. large shrimp, shelled
2-3 T olive oil
Assorted herbs such as Italian parsley, basil, rosemary, thyme, chives, etc
for coating shrimp
1 egg, lightly beaten 2-3 T dry sherry
Before starting anything else, start the shrimp stock.
Sauté 1 sliced carrot, 1/2 sliced onion, 1 stalk sliced celery (or use the
vegetable scraps you've been keeping in the freezer) until slightly browned.
Deglaze pan with wine. Add shrimp shells, cover with water.
Make sure to put in enough water (about 4 cups) to yield at least 2 cups of
liquid after stock is simmered for about half an hour and then strained.
Add 2-3 tablespoons of tomato paste about halfway through.
Add 1-2 tablespoons of lemon juice to strained stock.
Continue to simmer strained stock at low heat to reduce to 1
cup or slightly less. Should be slightly syrupy.
While strained stock is reducing, make the potatos and
onions and mushrooms.
Sauté potatoes and onions in olive oil until browned. Finish in 375 degree
oven for twenty-five to thirty minutes.
Caramelized Mushrooms:
Use two or three types of mushrooms. (Oysters, shitakes, morels, criminis,
etc.)
Sauté in about 4 T olive oil until oil is mostly absorbed,
about 8 minutes.
Add ¼ cup chardonnay wine and continue until mushrooms are
soft and golden brown, about 20 minutes. Add salt and pepper and a couple of
chopped shallots near end.
Crusted, herbed shrimp:
Dip shrimp in egg wash (1 raw egg lightly beaten) and season shrimp with a
chopped blend of mixed herbs (such as rosemary, basil, oregano, parsley,
etc.). Just roll the shrimp in the herbs and the egg wash should hold them
on.
Season the shrimp with salt and pepper.
Sauté shrimp in 3 T olive oil until just cooked through,
about 3 minutes per side.
Remove shrimp. Add 1-2 tablespoons of dry sherry to pan and
deglaze.
Add the reduced stock (you should have about 1 cup left from
the reduction) to the shrimp pan now for a couple of minutes so flavors can
incorporate, then remove the pan from the heat.
Combine mushrooms and potatoes and divide between plates.
Place shrimp on top of this mixture and cover with reduced
stock.
Like we said earlier, herbed shrimp might take a practice
session or two before you grace a dinner party with it. Let me reiterate
this, though: You will be shamelessly labeled an accomplished, Italian
Chef after this one! Gar-on-teed!
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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Italian herbed Shrimp Recipe
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