On the About page of this weblog, I referred to TV personality Pasquale Carpino and his popular program of the late 1980s “Kitchen Express”. This particular creation, is one of my personal favorites from “The Singing Chef”.
One lesson I learned when I cooked this for a couple of friends that my wife and I invited over for dinner, was that using lemon over shrimp for flavor has catastrophic results, unless your are intending to serve it as Mexican “ceviche” which is a popular technique south of the border. The citrus acts as an enzyme on the seafood and in essence pre-digests it making it soft and with a mushy texture.
- 12 prawns
- 1 shallot
- 1 clove garlic
- 1 tblspn fresh basil
- 8 ozs. white wine
- 1 can tomato sauce
- 8 ozs. half and half
- white rice or fine pasta of any variety
- Using chicken sheers, cut the prawns down the spine and butterfly them.
- Put them in a frying pan face down with the shells upward in heated oil until browned.
- Remove the shrimp and set aside.
- Using the drippings in the skillet, add crushed garlic and sliced shallots.
- Simmer until shallots are clear.
- Add white wine, cream and tomato sauce stirring frequently.
- Let simmer until sauce is of the desired consistancy.
- In the skillet with the sauce, re-apply the shrimp and let simmer for another 15 minutes.
- Cook the rice or pasta (for al dente, boil vigorously for 6 to 8 minutes).
- Ladle the simmered mixture over a bed of rice or pasta with fresh basil sprinkled on top and serve.