Jaohin's shrimp
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | -(up to) | |
| 18 | Raw shrimp | |
| ½ | Lemon; juice of (up to) | |
| 6 | tablespoons | Brandy |
| 1 | cup | Tomato; peeled, seeded, diced |
| Salt and pepper | ||
| 1 | dash | Pernod |
| ½ | teaspoon | Crushed garlic |
| 1 | dash | Paprika |
| 1 | cup | Chopped onions |
| ½ | cup | White wine |
| 1 | cup | Ketchup |
| ½ | cup | Heavy cream |
| 3 | Spoons chopped parsley; more or less | |
Directions
Butterfly shrimp, leaving tail on. Marinate shrimp for a few minutes with garlic, paprika, and lemon juice. Heat butter and saute shrimp for few minutes. Add onion and cook until soft. Flambe with brandy. Remove shrimp and keep in warm place. Deglaze pan with white wine. Add tomato, ketchup, salt and pepper. Cook until mixture thickens. Add heavy cream and again cook down until thick. Sprinkle sauce with a little more paprika, chopped parsley and dash of pernod. Add shrimp to pan and cook for a minute or two until hot. Serve at once over rice pilaf. Scrves 2.
ARKANSAS TODAY, CHANNEL 11, KTHV 12/26/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .