Ingredients :
- FOR SHRIMP
- 1 1/ 2 pounds raw large shrimp, peeled and deviened, shells SAVED
- 1 teaspoon cajun seasoninh
- 1 tablespoon butter
- FOR BROTH
- 1/4 cup dry white wine
- 1 shallot, chopped
- 4 garlic cloves, chopped
- 1 carrot, chopped
- 1/2 stalk celery chopped
- 1/2 teaspoon dryed thyme
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce, such as franks red hot
- 1 1/2 cups chicken broth
- TO FINISH SAUCE
- 1/2 cup heavy cream
- juice of 1 lemon
- 1 tablespoon fresh grated romano cheese
- 2 tablespoons thin sliced green onions
- 2 tablespoons fresh chopped parsley
Method :
- In a large skillet melt butter and add shrimp shells and cook until pink about 4 minutes
- Add wine and cook until almost gone
- Add remaining broth ingredients and simmer 30 minutes
- Strain broth through a fine mesh strainer
- Return strained broth to skillet
- Add cream and lemon juice, bring to a simmer and cook until thickened to a creamy sauce
- Season shrimp with the cajun seasoning
- Add to sauce, cover cook on low, turning shrimp once until just done 5 to 8 minutes, taste sauce to see if it needs more salt or pepper
- Stir in romano cheese, green onions and parsley
- Serve hot with garlic toasts or on pasta
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