Shrimp corunesa

4 Servings

Ingredients

Quantity Ingredient
1 pounds Large shrimp*; peeled
1 Onion; chopped
1 Green bell pepper; chopped
1 Clove garlic; minced
2 tablespoons Brandy
2 tablespoons White wine
1 cup Corunesca sauce
2 tablespoons Olive oil
Salt and pepper; to taste
1 Onion; chopped
1 Stalk celery; chopped
3 Cloves garlic; finely minced
½ teaspoon Paprika
1 teaspoon Salt
1 quart Water
1 tablespoon Flour
½ Stick butter
2 tablespoons Olive oil
¼ cup White wine
2 tablespoons Brandy
8 ounces Tomato sauce
½ teaspoon Pernod
½ teaspoon White pepper

Directions

CORUNESA SAUCE

*about 1 pound after peeling (about 20 shrimp) CORUNESA SAUCE: Melt butter and olive oil in a large saucepan. Saute onions, celery and garlic. Add tomato sauce, paprika and flour. Stir well and add water. Boil gently for thirty minutes. Blend (I used my new hand-held blender). Add wine, brandy, Pernod, salt and pepper. Cook down to about ½ slowly.

SHRIMP: Heat olive oil in a large skillet. Add onion, green pepper, garlic, and shrimp. Saute for 2 minutes. Add brandy and flambe. Add white wine and Corunesa sauce, salt and pepper. Saute a few minutes -- not too long -- shrimp overcooks easily. Serve over pasta or rice. .

NOTES : This is a delicious shrimp dish. It's flavorful, but not so spicy that the taste of the shrimp is overpowered. The original inspiration for this recipe comes from The Columbia Restaurant Spanish Cookbook. However, I have changed it quite a bit. Corunesa has a tilde over the "n" but I don't like to use special characters. The sauce recipe as given here makes a bit over a pint. That's enough for two batches of shrimp. This is a first time attempt - further experimentation my result in other changes.

Recipe by: Lou Parris (adapted fom The Columbia Restaurant) Posted to TNT Recipes Digest, Vol 01, Nr 972 by Lou Parris <lbparris@...> on Jan 27, 1998

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