Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Shrimp - (in shells)

  2. 1/4 cup 59ml Olive oil

  3. 1/4 cup 59ml Salad oil

  4. 1/2 Onion - finely chopped

  5. 1 tablespoon 15ml Parsley - chopped

  6. 4 Fresh tomatoes - skinned and chopped

  7. 1 Garlic - chopped

  8. 1 Saffron

  9. 2 oz 56g Dry white wine Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel tomatoes (place in boiling water for about 1 minute to loosen skin. Set aside to cool.) Saute shrimp in oil for about 2 minutes on each side. Remove shells. Season to taste ( I used lime juice and hot pepper sauce) . Set aside. In same pan, saute onion until golden; add next 3 ingredients (I skipped parsley as I didn't have any). Cook 10 minutes. Add white wine. [NB: Original recipe called for 1 ounce. I added at least another ounce. Can't be precise. I just poured it out of the glass I was drinking out of). Saute a bit longer until sauce cooks down. Add shrimp and let simmer 3 minutes. Don't overcook the shrimp! Serve over rice. My notes: The original recipe called for a "tube" of saffron. I don't know how much that is, so I put in about a pinch. I suppose the dish could live without it. It also called for vegetable oil only, but I used half vegetable oil and half olive oil. I used nice large shrimp - and that made a difference. NOTES : The original recipe is by William Ardid, of Chez Ardid Restaurant, San Antonio TX. From the cookbook: "Chez Ardid is an elegant, family-owned restaurant in San Antonio. Chez Ardid's owner, William , uses many of his grandmother's recipes. Thus, his sauces and cooking techniques are classically French. Chez Ardid has a splendid reputation and is a perennial favorite of Texans everywhere!"


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