Ingredients Jump to Instructions ↓

  1. 2 pounds shrimp , peeled and deveined - tails left on

  2. Salt and freshly ground black pepper

  3. Olive oil

  4. 1 small onion , sliced thinly

  5. 2 tablespoons chopped garlic

  6. 1 lemon , juiced

  7. 1/2 cup white wine

  8. 1/2 cup shrimp stock, recipe follows

  9. 2 tablespoons cold butter

  10. 2 tablespoons chopped parsley leaves

  11. Lemon slices, for garnish

  12. Angel Hair Pasta cooked

Instructions Jump to Ingredients ↑

  1. Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by ⅔, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

  2. pounds shrimp shells 2½ quarts plus 1 cup cold water 1 cup coarsely chopped onion ½ cup chopped carrots ½ cup chopped celery 1 tablespoon garlic, roughly chopped ½ cup mushroom trimmings Sachet consisting of the following: 1 bay leaf, ¼ teaspoon dried thyme, ¼ teaspoon crushed black peppercorns and 4 parsley stems Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.

  3. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.


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