1 lb medium shrimp
4 Tbsp butter
3 cloves garlic, minced
1/4 c parsley, chopped fine
3 tomatoes, peeled, chopped
3 Tbsp tomato paste
salt, pepper
1/3 c brandy or sherry
Directions:
Peel and devein shrimp. Set shrimp aside.
Place shells into pan with 2 c water. Bring to boil, reduce heat, simmer uncovered 20 minutes.
Discard shells. You'll need one cup of the cooking liquid. If you end up with more than that, reduce over high heat. If you've ended up with less, then add water. (Check it out - you've made shrimp stock!)
Heat butter in large skillet, add garlic, parsley, and saute 2 minutes. Add tomatoes, simmer 10 minutes until thickened. Add shrimp stock, tomato paste, salt, pepper, stir to mix, add sherry. Bring to simmer, add shrimp, cover, and cook 2–3 minutes or until pink. Serve over rice.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Wednesday February 22nd, 2006