Post by marlaoh on Mar 18, 2004 8:09:43 GMT -6
Parsleyed Shrimp
Prep: 15 min, Cook: 45 min.
2 cups vegetable stock or chicken stock
1/2 cup dry white wine or vegetable stock
1/2 tsp. thyme, or 1 tsp. fresh, chopped
1 bay leaf
1 tsp. whole black peppercorns
1/8 tsp. salt optional
1-1/3 cups parsley, chopped
1-1/2 lbs. large shrimp, peeled and deveined, shells reserved
1 Tbs. plus 1 tsp. olive oil
1/2 cup onion, minced
2 cloves garlic, minced
2 Tbs. all purpose flour
Bring first 6 ingredients, 1/4 cup plus 2 Tbs. parsley and shrimp shells to a boil in a heavy saucepan over medium high heat. Simmer 20 minutes or until mixture is reduced to about 1-1/2 cups. Strain broth and set aside. Discard boiled herbs and shells. Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté shrimp 2 minutes or until shrimp are pink and firm. Using a slotted spoon, transfer shrimp to a platter.
Add remaining oil to skillet. Sauté onion 3-4 minutes or until softened. Add garlic and sauté 1 minute, stirring constantly. Stir in flour. Reduce heat to low and cook 3 minutes, stirring constantly. Whisk in reserved broth and simmer 5 minutes, stirring frequently, until sauce begins to thicken. Add remaining parsley and shrimp. Simmer 2 minutes or until shrimp is heated throughout
Prep: 15 min, Cook: 45 min.
2 cups vegetable stock or chicken stock
1/2 cup dry white wine or vegetable stock
1/2 tsp. thyme, or 1 tsp. fresh, chopped
1 bay leaf
1 tsp. whole black peppercorns
1/8 tsp. salt optional
1-1/3 cups parsley, chopped
1-1/2 lbs. large shrimp, peeled and deveined, shells reserved
1 Tbs. plus 1 tsp. olive oil
1/2 cup onion, minced
2 cloves garlic, minced
2 Tbs. all purpose flour
Bring first 6 ingredients, 1/4 cup plus 2 Tbs. parsley and shrimp shells to a boil in a heavy saucepan over medium high heat. Simmer 20 minutes or until mixture is reduced to about 1-1/2 cups. Strain broth and set aside. Discard boiled herbs and shells. Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté shrimp 2 minutes or until shrimp are pink and firm. Using a slotted spoon, transfer shrimp to a platter.
Add remaining oil to skillet. Sauté onion 3-4 minutes or until softened. Add garlic and sauté 1 minute, stirring constantly. Stir in flour. Reduce heat to low and cook 3 minutes, stirring constantly. Whisk in reserved broth and simmer 5 minutes, stirring frequently, until sauce begins to thicken. Add remaining parsley and shrimp. Simmer 2 minutes or until shrimp is heated throughout