Sunday, June 18, 2006

Cooking: Italian Shrimp Stew

This is my own recipe, so tweak as you see fit...

1 bunch scallions, sliced
1 yellow onion, halved, then sliced
4 garlic cloves, minced
1/2 c fresh parsley, chopped
2 shallots, sliced thin
1 can whole peeled tomatoes, with the liquid
1 bottle clam juice
1 lb peeled shrimp
1/4 c flour
1/4 c olive oil
red wine
dried basil
dried oregano
italian seasoning
salt & pepper

In a heavy stockpot, start the roux, with the flour and olive oil. Cook until just a light caramel color (a light roux). Add garlic and shallots to the pan, cook 1 minute. Add onions, scallions, parsley and dried herbs to the pot, coat with roux, keep stirring. Cook until onions soften, a few minutes. Add tomatoes, the liquid, and the clam juice to the pot. If vegetables aren't covered with liquid, gradually add some red wine until they are. Bring heat to medium-low. Simmer for approximately 30 minutes. In last few minutes, turn heat off under pot, and add shrimp to it. Cover. Once the shrimp is cooked, serve over rice. Serve with a side salad and a light red wine.

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