This is one of our all time favorite shrimp recipes and it’s a great place to use lots of fresh parsley.
Ingredients:
1.5 lbs fresh shrimp
Salt and freshly ground black pepper
Flour for dusting
5 Tbs extra virgin olive oil
1 cup chopped parsley
1/4 tsp salt
2 garlic cloves, chopped
1/4 cup dry white wine
2 Tbs onion, chopped fine
1 1/2 Tbs flour
Shrimp Broth:
1 1/2 cups water
1 slice of lemon
1 slice of onion
3 peppercorns
1/2 bay leaf
1 teaspoon fresh thyme
1 sprig parsley
Salt
Directions:
Shell the shrimp and reserve their shells for the broth. Put the shrimp in the fridge.
Place the shrimp shells and broth ingredients in a saucepan. Bring to a boil, lower heat and simmer about 20 minutes. Keep a good eye on them, as this can easily boil over if unattended. Strain and reserve 3/4 cup of the liquid. (If you’ve got backyard chickens, give ‘em the shrimp shells—they go crazy of them.)
Sprinkle the shrimp with salt and black pepper and dust with flour.
Heat 3 Tbs of olive oil in a skillet and brown the shrimp quickly, about 1-2 minutes and take up, putting them on a warm platter.
Place the parsley in a blender or food processor with a 1/4 tsp salt and the garlic. Blend until the ingredients are finely minced. With the motor running, pour in the reserved broth and wine. Blend until smooth.
Now add the other 2 Tbs of olive oil to the skillet that was used for the shrimp frying and saute the onions until limp.
Stir in 1 1/2 Tbs of flour and cook a minute, stirring constantly. Gradually stir in the sauce from the blender. Cook until the sauce is thickened and smooth.
Add the shrimp and cook gently until the shrimp are heated through and done.
~Adapted from a recipe in The Foods and Wines of Spain by Penelope Casas~
