Shrimp salad italian style

4 servings

Ingredients

Quantity Ingredient
8 cups Flavorful fish stock
Salt and pepper to taste
1 medium Onion cut in-half but not
Peeled
3 Cloves garlic lightly
Crushed and peeled
1 medium Carrot, cut into chunks
½ bunch Fresh parsley
2 Bay leaves
1 tablespoon Distilled vinegar
½ cup Dry white wine
2 pounds Large shrimp, shells on
½ bunch Parsley, stems removed
And minced
Fruity olive oil
Fresh lemon juice
Lemon wedges

Directions

1) Bring the stock to a boil, then reduce to a simmer and add the next eight ingredients and heat for about 10 minutes. Add the shrimp and simmer until they begin to turn pink, 2-3minutes. turn off the heat and let the shrimp cool in the water for 10 minutes.

2) Sheel the shrimp ( strain and reserve the stock for another use), toss with the minced parsley and a few drops of olive oil, and season with salt and pepper. Add some lemon juice and serve the salad with lemon wedges.

Alternative SHRIMP SALAD WITH CAPERS: 1) Cook the shrimp as directed above. Mix with 1 small red onion, minced, 1 clove garlic, minced, 2 tb capers, ½ c fresh minced parsley, ½ c extra virgin olive oil, fresh lemon juice, and salt and pepper to taste.

Alternative SHRIMP SALAD WITH ARUGULA "PESTO" 1) COOK THE SHRIMP AS ABOVE. WASH AND DRY 2 C ARUGULA and remove any tough stems. Place in a food processor with 1 ts salt, 1 clove garlic, 2 tb walnuts or pine nuts, and ¼ ts fresh ground black pepper. Add ¼ c olive oil and pulse until minced. With the motor running, add ½-¾ c additional olive oil. Taste for seasoning.

Serve the shrimp with tomato wedges and the sauce.

Submitted By VERNON PHIPPS On 09-09-95

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