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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 412.2
  • Total Fat: 27.9 g
  • Cholesterol: 68.3 mg
  • Sodium: 125.2 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 12.4 g

View full nutritional breakdown of Shrimp with Cardinale Sauce calories by ingredient
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Shrimp with Cardinale Sauce

Submitted by: CRYSTALMICELI

Introduction

This is a pretty complicated dish, but SO with the effort. This is a pretty complicated dish, but SO with the effort.
Number of Servings: 4

Ingredients

    For the Sauce:
    3 tbs. olive oil
    1/4 c heavy cream
    1 leek, white part only, washed and thinly sliced
    1 small onion, thinly sliced
    1 carrot, diced
    1/4 fennel bulb, thinly sliced
    4 garlic cloves
    2 fresh roma tomatoes, seeded and thinly sliced
    1 bouquet garni (1 sprig parsley, 2 sprig thyme, 1 bay leaf)
    1/2 lb fish bones, get free from fish market or seafood dept at grocery store
    4 red potatoes, quartered and pre-boiled to desired doneness
    salt and pepper to taste
    2 c water

    For the Shrimp:
    24 fresh shrimp, heads on
    lemon-garlic compound butter (buy or make at home)
    1/4 tsp sugar
    1/2 tsp salt
    1/2 tsp freshly ground pepper
    3 tbs vegetable oil, divided

Directions

Put olive oil in pan over med heat.

Add fish bones and shrimp heads and sweat for 5 minutes.

Add garlic, leek, carrot, onion and fennel, sweat for 5 more minutes.

Add tomatoes and cook 5 more minutes.

Add water, bouquet garni and bring to a boil. Reduce to a simmer for 30 minutes.

Use immersion blender to crush ingredients, strain through fine mesh strainer into a separate bowl. Clean original stock pot and return strained sauce to it. Stir in heavy cream.

Reduce 10 minutes. Add cooked red potatoes, cook 10 more minutes, until thick enough to coat back of spoon.

While sauce is cooking, prepare shrimp. Mix salt, pepper and sugar together. Sprinkle mixture over peeled and deveined shrimp, toss to coat.

Heat 1tbs of veg oil in skillet over high heat. Cook 8 shrimp at a time on one side over heat for 1 minute. Remove pan from heat and use tongs to flip shrimp and let sit an additional 30 seconds, until opaque in all but center. Put shrimp on plate and do next batch of shrimp. Repeat until all shrimp are at the same point of doneness and on plate.

Add compound butter to skillet over high heat until just melted.

Return all shrimp to pan and cook, covered, tossing frequently, until totally cooked and slightly browned.

Spoon sauce and potatoes into bowl. Lay 6 shrimp on top and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user CRYSTALMICELI.






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