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Shrimp In Spicy Tomato Sauce
(Camarones A La Criolla)
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What You Need: |
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1˝ pounds medium-sized raw shrimp (about 21 to 25 per pound)
4 tablespoons annatto oil
˝ cup finely chopped onions
˝ cup finely chopped celery
2 teaspoons finely chopped fresh hot chilies
1 tablespoon flour
4 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1˝ cups chopped drained canned tomatoes
1 tablespoon finely chopped fresh parsley
1 medium-sized bay leaf
1 teaspoon sugar
2 teaspoons salt
Freshly ground black pepper
1 teaspoon Worcestershire sauce
3 cups hot cooked rice, made from
1 cup raw long- or medium-grain white rice
Freshly grated imported Parmesan cheese
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How To Cook: |
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1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife.
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2. In a heavy 2- to 3-quart casserole, heat the annatto oil over moderate heat. When a light haze forms above it, add the onions, celery and chilies and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.
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3. Watch carefully for any sign of burning and regulate the heat accordingly. Add the flour and stir for a minute or so. Then add the tomatoes, parsley, bay leaf, sugar, salt and a few grindings of pepper.
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4. Cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly on the spoon.
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5. Reduce the heat to low, stir in the shrimp and Worcestershire sauce, cover tightly, and simmer for 4 or 5 minutes, until the shrimp are firm and pink. Taste for seasoning.
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6. Serve at once over a mound of hot cooked rice, accompanied by the grated cheese in a separate bowl.
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