Shrimp Corunesa

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Shrimp Corunesa Ingredients

1 lb Large shrimp*; peeled	3 Cloves garlic; finely minced
1 Onion; chopped	1/2 ts Paprika
1 Green bell pepper; chopped	1 ts Salt
1 Clove garlic; minced	1 qt Water
2 tb Brandy	1 tb Flour
2 tb White wine	1/2 Stick butter
1 c Corunesca sauce	2 tb Olive oil
2 tb Olive oil	1/4 c White wine
Salt and pepper; to taste	2 tb Brandy
CORUNESA SAUCE	8 oz Tomato sauce
1 Onion; chopped	1/2 ts Pernod
1 Stalk celery; chopped	1/2 ts White pepper

Instructions for Shrimp Corunesa

*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 1/2 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. Its 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 dont like to use special characters. The sauce recipe as given here makes a bit over a pint. Thats 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 on Jan 27, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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