- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced thin on a bias
- 1 cup white wine
- 2 cups shrimp stock (recipe to follow)
- 2 tablespoons fresh lemon juice
- 1 lb. medium shrimp - peeled and deveined
- 1 tablespoon turmeric
- 1 tablespoon smoked paprika
- 2 tablespoons dried parsley or use 1 bunch chopped fresh parsley
- 1/2 teaspoon cornstarch
- salt and pepper to taste
Directions
- Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes.
- Add carrots and saute for a few minutes.
- Pour in the wine, shrimp stock and lemon juice; reduce heat to medium-low and simmer until carrots are just tender.
- Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Add turmeric, smoked paprika and salt and pepper to taste.
- Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over rice.
Recipe for Shrimp Stock
- 3 tablespoons olive oil
- 4 medium onions, diced
- 2 carrots, peeled and chopped
- 4 stalks of celery, chopped
- heads and shells of about 3 lbs of shrimp
- salt and pepper
Directions
- Heat the olive oil in a medium pot over medium heat; cook onions until translucent.
- Add the carrots and celery and cook until tender.
- Add the shrimp heads and shells and cook until pink.
- Pour enough water to cover everything and turn heat to high.
- When it boils, reduce heat to medium and allow to reduce by half (approximately 1 hr.).
- Add salt and pepper to taste.
Recipe for Broccoli
- 1 crown broccoli, floreted
- salt
Directions
- Heat a pot of water to boil and add enough salt so that it tastes like the sea.
- Add broccoli florets and cook until just tender.
- Strain and serve with oyster or cheese sauce.