Strong sweet sauce shrimp
Instructions
Remove the heads from shrimp, shelled tails and shells do the comic.
In a pan Sauté in three tablespoons of olive oil the heads of shrimp with carrots, celery, onion and finely chopped leeks, sprinkle with the brandy, evaporate, add the white wine and let it return to a boil.
Add in the container the fish fumet, thyme, bay leaf and chopped two tomatoes peeled and deprived of seeds.
Let thicken well.
Pass through a sieve and reduce again until half a glass of concentrated.
Keep aside.
Peel the lemons, cut into fine julienne Peel, sbollentatela three times and then put it in a pan with a tablespoon of sugar and two with water and candy.
Meanwhile, squeeze the lemons and keep aside the juice.
Just before serving, lightly flour the tails of shrimps and stir-fry them with a little oil, salt and pepper.
Just have browned, sprinkle with cinnamon, add concentrate, lemon juice, lemon rind, raisins and a tablespoon of pine nuts.
Mix quickly, adjust salt and serve immediately.
Accompanying wines: Sauvignon DOC Collio, Vernaccia Di San Gimignano DOCG, DOC Terre Bianche Alghero.
Ingredients and dosing for 6 persons
- 24 big shrimp with head
- 50 g of sultanas
- 2 lemons
- 1/2 teaspoon of cinnamon
- 1 tablespoon of sugar
- 2 carrots
- 1 leek
- 2 ribs of celery
- 1/2 onion
- 2 ripe tomatoes
- 1 sprig of thyme
- 1 leaf of laurel
- 1 glass dry white wine
- 200 g of fish fumet
- 1 dram of brandy
- 1 tablespoon of pine nuts
- Flour
- Olive oil
- Salt
- Pepper