Serves 4.
Ingredients
1 pound unpeeled shrimp (21-25 count)
3 tablespoons olive oil
1/2 cup diced Spanish chorizo
6 cloves garlic, sliced thinly
Salt and pepper
1/2 cup Amontillado or other dry sherry
1 cup shrimp stock (recipe follows)
1/4 cup thinly sliced scallions
Juice of half a lemon
Directions
Peel the shrimp, leaving the tails attached. Save the shrimp shells. Devein and quickly rinse the shrimp.
In a large saute pan, heat 1 tablespoon of the olive oil and lightly saute the chorizo. Add the garlic and cook 20 seconds until softened but not colored. Add the shrimp, season with salt and pepper and deglaze with the sherry. Cook until the sherry is reduced by half. Add the shrimp stock; remove the shrimp to a plate and reduce the broth by half or until thick. Add the scallions, toss in the shrimp and season with the lemon juice. Serve family style with plenty of toasted levain or other bread on the side.
Shrimp Stock
Ingredients
1 teaspoon olive oil
1/4 cup finely diced onion
2 tablespoons diced carrot
2 cups shrimp shells
1 tablespoon tomato paste
1 cup dry white wine
1 bay leaf
6 peppercorns
Pinch cayenne
Water to cover
Directions
In a small saucepan, heat oil and sweat the onions and carrots. Add the shrimp shells and sweat until bright red. Add the tomato paste and fry about 1 minute. Add the wine, bring to a boil, and add the remaining ingredients. Simmer the stock about 45 minutes and strain.
