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  Added: Nov 28, 2007  •  Visited (471)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Shrimp Carthusian
(Scampi Alla Certosina)
What You Need:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon celery, minced
  • 1 tablespoon carrot, minced
  • 1 tablespoon parsley, minced
  • 1 tablespoon onion, minced
  • 1 crumbled bay leaf
  • 1 pound large shrimp (cleaned and deveined)
  • ¼ cup brandy
  • 2 large tomatoes, finely chopped
  • ½ cup chicken broth
  • ¼ teaspoon salt
  • Dash of cayenne pepper
  • 2 teaspoons lemon juice
  • ½ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon flour

  • How To Cook:
    1. Put the oil, butter, celery, carrot, parsley, onion, and bay leaf in a covered casserole and cook in the microwave oven for 4 minutes.

    2. Add the cleaned and deveined shrimp. Stir. Cover and cook, stirring occasionally to insure even cooking, until the shrimp is bright pink and tender (about 2 or 3 minutes).

    3. Warm the brandy in a handled cup for about 10 to 15 seconds. Pour over shrimp and flame. Add the chicken broth and stir.

    4. Carefully lift out the shrimp and put aside. Add the tomato, salt, cayenne, and lemon juice. Cook, covered, 3 minutes. Stir and cook, uncovered, until the sauce is fairly thick.

    5. Press through a course sieve or blend in a blender. Return to the casserole and stir in the cream and a blended mixture of the butter and flour.

    6. Return the shrimp to the sauce. Cook, covered, in the microwave oven just long enough to bring the sauce to a simmer, stirring twice during the cooking.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Dairy » Cream
    Dish » Appetizers

     





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