COMMENT:
Tuscany is without a doubt one of the regions of Italy best known
for its cuisine. This wonderful shrimp dish is of Tuscan origin
and may be served over a multitude of pastas. Enjoy!
INGREDIENTS:
- 3 dozen shrimp (21-25 count) peeled and deveined
- 2 lbs. pasta, cooked al dente
- 1/4 lb. butter
- 1 tbs. garlic, sliced
- 1/4 cup green onions, diced
- 1/4 cup mushrooms, sliced
- 1/4 cup red bell pepper, julienne
- 1/4 cup yellow bell pepper, julienne
- 1/4 cup green bell pepper, julienne
- 1/2 cup Creole tomatoes, diced
- 1/4 cup black olives, sliced
- 2 tbs. flour
- 1 oz. dry white wine
- 2 1/2 cups hot shellfish or chicken stock
- 1 tsp. lemon juice
- 1 tsp. parsley
- salt and pepper, to taste
METHOD:
In a heavy bottom sauté pan, melt butter over medium-high
heat. Sauté garlic, green onions and mushrooms approximately
2 minutes or until mushrooms are slightly wilted. Add bell peppers,
tomatoes and olives, stir into mixture and cook one additional minute.
Add shrimp and stir fry into vegetables until shrimp begin to turn
pink and curl, approximately 2 minutes. Sprinkle in flour and blend
into dish until white roux is achieved. The flour will absorb most
of the liquids in the pan and act as a thickening agent for the
sauce. Deglaze with white wine and add hot stock, whisking well
into seasoning mixture. Add lemon juice and parsley and season to
taste using salt and pepper. Cook until sauce is thickened and shrimp
are perfectly cooked, but not overdone. Additional chicken stock
may be added should sauce become too thick. Serve over your favorite
pasta. |
