Shrimp A La William For Four Recipe - Cooking Index
Shrimp A La William For Four Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Shrimp - (in shells) |
| 1/4 cup | 59ml | Olive oil |
| 1/4 cup | 59ml | Salad oil |
| 1/2 | Onion - finely chopped | |
| 1 tablespoon | 15ml | Parsley - chopped (optional) |
| 4 | Fresh tomatoes - skinned and chopped | |
| 1 | Garlic - chopped | |
| 1 | Saffron | |
| 2 oz | 56g | Dry white wine |
| Salt and pepper - to taste |
Peel tomatoes (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 drinking 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 restaurant in San Antonio. Chez Ardid's owner, William , uses many of his grandmother's recipes. Thus, his sauces and cooking techniques are classically French. Chez Ardid has a splendid reputation and is a perennial favorite of Texans everywhere!"
Source:
Great Flavors of Texas, p,. 141
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