MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Bolognese
Categories: Seafood, Vegetables, Pasta, Herbs, Wine
     Yield: 12 Servings

     1    Shallot; minced
     2 cl Garlic; minced
     2 oz Extra-virgin olive oil
    14 oz Canned tomatoes; squeezed
          - dry, chopped very fine
     4 oz White wine
     1 oz White wine vinegar
     1 c  Chicken stock
     1 lb U-25 shrimp; peeled
     2 tb Butter
     2 tb Basil; julienned
     1 lb Spaghetti

 Add some olive oil to a large Dutch oven and bring to medium high
 heat.

 Add the shallot and garlic and cook until it starts to brown.

 Stir in the canned tomatoes and vinegar and cook for 4 to 5 minutes
 until slightly reduced.

 Pour in the chicken stock and bring to a simmer and cook for
 5 minutes.

 In a separate pan, add a drizzle of olive oil and bring to high
 heat. Once the pan is very hot, add the shrimp and sear them on
 both sides. Cook for 1 minute.

 Pour the sauce over the shrimp and cook for 4 to 6 minutes, until
 the shrimp are cooked through and the flavors are combined. Then
 remove the shrimp.

 Meanwhile, bring a large pot of salted water to a boil and add the
 spaghetti, cooking 1 minute short of package. Add the cooked pasta,
 butter, and basil to the sauce. Cook, stirring, until the butter is
 incorporated into the sauce.

 Serve the pasta with the shrimp on top and enjoy!

 Recipe by Yotam Ottolenghi

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.