Ingredients
3 tablespoons olive oil
3 tablespoons butter
1/4 cup minced onion
2 tablespoons grated carrot
1 bay leaf, finely chopped
1 1/2 pounds raw shrimp, shelled and deveined
1/3 cup warm brandy
1 cup peeled chopped tomatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon lemon juice
3/4 cup bottled clam juice
1 teaspoon flour
3/4 cup heavy cream
Directions
Heat the oil and 2 tablespoons butter in a skillet; saute the onion, carrot and bay leaf 10 minutes.
Add the shrimp; saute 3 minutes.
Pour the warm brandy over the shrimp and set it aflame.
When flames die, add the tomatoes, salt, pepper, lemon juice and clam juice.
Cook over low heat 8 minutes.
Remove the shrimp to a warm serving dish.
Cook the sauce over high heat 2 minutes.
Knead the flour with the remaining butter and add to the sauce with the cream.
Cook over low heat 3 minutes, stirring steadily.
Pour over the shrimp.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Claude Monet: Girls in a Boat, 1887. |
