Shrimp with Cardinale Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Sauce:3 tbs. olive oil1/4 c heavy cream1 leek, white part only, washed and thinly sliced1 small onion, thinly sliced1 carrot, diced1/4 fennel bulb, thinly sliced4 garlic cloves2 fresh roma tomatoes, seeded and thinly sliced1 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 store4 red potatoes, quartered and pre-boiled to desired donenesssalt and pepper to taste2 c waterFor the Shrimp:24 fresh shrimp, heads onlemon-garlic compound butter (buy or make at home)1/4 tsp sugar1/2 tsp salt1/2 tsp freshly ground pepper3 tbs vegetable oil, divided
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.
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.
Nutritional Info 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
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