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Spanish   -   Suquet Of Shrimp And Toasted Almond Sauce   adapted from Paula Wolfert's World of Food

  • 12 Large Shrimp -- shelled
  • 1 Small Dried Chile -- crumbled
  • 1 Tablespoon Olive Oil
  • Salt And Pepper -- to taste
  • 1 Small Onion -- finely chopped
  • 1 Small Tomato -- finely chopped
  • 1 Pinch Ground Cinnamon
  • 2 Tablespoons Cognac
  • 1 Pinch Sugar -- optional
  • 5 Toasted Almonds -- pounded to a paste
  • 1 Clove Garlic -- finely chopped
  • 1 Teaspoon Parsley -- finely chopped
Directions Shell and devein shrimp. Use the shells to create broth, boil 10 minutes and strain, you should end up with 1 2/3 cup broth. In nonstick skillet, darken the chile, remove pepper and discard. Saute shrimp with a pinch of salt. As soon as they are pink remove to a side dish. Saute onions and tomatoes in skillet for 5 minutes, add 1/4 cup shrimp broth, cinnamon and cognac. Simmer for 2 minutes. Add salt and pepper and sugar. Pound almonds until oily and smooth. Add garlic and parsley and pound until smooth paste forms. Scrape almond sauce into pan and cook for 30 seconds. Add shrimp, reheat through. Serve with fried rice.
Serves 2
Time to Make 0:00

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