Shrimp a la william for four (modified)

4 Servings

Ingredients

Quantity Ingredient
2 pounds Shrimp (in shells)
¼ cup Olive oil
¼ cup Salad oil
½ Onion, finely chopped
1 tablespoon Parsley, chopped (optional)
4 Fresh tomatos, skinned & chopped
1 Pod garlic, chopped
1 pinch Saffron
2 ounces Dry white wine
Salt and pepper, to taste

Directions

Peel tomatoses (place in boiling water for about 1 minute to loosen skin.

Set aside to cool.) Saute shrimp in oil for about 2 minutes on each side.

Remove shells. Season to taste ( I used lime juice and hot pepper sauce) .

Set aside. In same pan, saute onion until golden; add next 3 ingredients (I skipped parsley as I didn't have any). Cook 10 minutes. Add white wine.

[NB: Original recipe called for 1 ounce. I added at least another ounce.

Can't be precise. I just poured it out of the glass I was dirinking out of) . Saute a bit longer until sauce cooks down. Add shrimp and let simmer 3 minutes. Don't overcook the shrimp! Serve over rice.

My notes: The original recipe called for a "tube" of saffron. I don't know how much that is, so I put in about a pinch. I suppose the dish could live without it. It also called for vegetable oil only, but I used half vegetable oil and half olive oil. I used nice large shrimp - and that made a difference.

NOTES : The original recipe is by William Ardid, of Chez Ardid Restaurant, San Antonio TX. From the cookbook: "Chez Ardid is an elegant, family-owned restgaurant in San Antonio. Chez Ardid's owner, William , uses many of his grandmother's recipes. Thus, his sauces and cooking tedchniques are classically French. Chez Ardid has a splendid reputation and is a perennial favorite of Texans everywhere!" Recipe by: Great Flavors of Texas, p,. 141 Posted to MC-Recipe Digest V1 #617 by Lou Parris <lbparris@...> on May 23, 1997

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