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28-32 large, raw shrimp (frozen is fine) — defrosted &
peeled
1/2 onion, diced
2 cloves of garlic, chopped fine
1/4 c. chopped Italian (flat leaf) parsley
1 c. (approx.) white wine
3-4 peaches, peeled & sliced or 2 mangoes peeled & sliced
in strips (or a combo)
salt & pepper
red pepper flakes
cumin
pinch of allspice
2 tblsp. (approx.) olive oil
Saute the onions and garlic in a olive oil until the onion is
sweet and translucent. Add a small pinch of red pepper flakes,
allspice and cumin, salt & pepper (not too much), and chopped
parley. Saute a few minutes more, stirring occasionally. Add the
wine and simmer over a low heat 10 or 15 minutes until the wine
has slightly reduced and the flavors have concentrated.
Up to this point you can make it in advance. Just turn off the
heat, cover, and leave on the stove until you're ready to eat.
Add the sliced peaches and/or mango and simmer, covered, for
another 5 minutes, until the fruit is softened and has flavored
the sauce.[OPTIONAL: For a richer sauce, you can remove and
puree some of the fruit.]
Add the shrimp and cook for another 5 minutes or so until all the
shrimp are cooked (curled and nicely pink), stirring now and
again. If necessary, add more wine to ensure there is enough
sauce. Serve over couscous or rice. (Serves 4)
HINT: If the fruit isn't fully ripe, juicy, and
nicely succulent, add it earlier in the process to cook them
longer. Cooking sweetens even not-fully-ripe fruit.
Source: Paul
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