Grand Isle Shrimp
For the broth
Shrimp Shells
6 cups Water
1 cup dry white wine
1 medium sized Carrot
1 small onion peeled and quartered
1 celery stalk cut into pieces
4 bay leaves
1 bunch of parsley
For the Shrimp
¼ cup Olive Oil
1 ½ pounds medium Shrimp
2 garlic cloves finely minced
1 cup dry white wine
1 cup shrimp broth
Salt to taste
Pinch of dried red pepper flakes
1 tbs unsalted butter
2 tbs chopped parsley
Prepare the shrimp broth by putting all its ingredients in a medium sized saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and cook, uncovered, until the broth is reduced to about 1 cup, 1 to 1 ½ hours. Strain the broth through a fine sieve and discard the shells. Put the broth in a bowl and cool, then cover the bowl and refrigerate until ready to use.
To prepare the shrimp, heat the oil in a large skillet over medium heat. Add the shrimp and cook until the shrimp are lightly golden on all sides, 1 to 2 minutes. Transfer the shrimp to a plate while you finish the sauce.
Add the garlic to the skillet and cook, stirring, until the garlic begins to color, less than 1 minute. Add the wine and shrimp broth and season with salt and pepper. Cook, stirring until the liquid is reduced by half, 6 to 7 minutes. Return the shrimp to the skillet and add the butter and parsley. Cook, stirring about 1 minute longer. Place the shrimp in individual serving dishes and top with a bit of the sauce.
Serve at once
Serves 4
