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
1/3 c brandy or sherry
Let's hear an "Olé!" for shrimp!
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 it over high heat (bring it up to a boil and cook until it hits the right spot). 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 sauté 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 shrimp turn pink. Serve over rice.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 16th, 2010