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+--- Thread: Shrimp From the Devil (/thread-412.html)
- tandkvd - 08-17-2003
Ingredients
1 and 1/2 pounds peeled and deveined shrimp
1/2 tablespoon anchovy paste
one tablespoon garlic
olive oil
2 cups chopped tomatoes
1/2 cup chopped parsley
one teaspoon crushed red pepper
salt and pepper to taste
1/2cup white wine
1 pound liguini, cooked al dente
Directions
Cover the bottom of a cold pan with oil. Add the anchovy paste and the garlic. Put the shrimp over that. Put it on a medium high heat and let the shrimp cook until it is halfway done.
Pour in the wine then add the tomatoes, crushed red pepper and parsley.
Saute until the shrimp are done. Be careful not to overcook them.
Finally add your linguini and toss it in the pan. Divvy it up and you have just made a classic of southern Italy.
I made this for lunch today. For the white wine I used the Schmidt Schone Reisling. It was very good.
Was wanting to know if someone with more SW experience could sugest a different white wine.
[This message has been edited by tandkvd (edited 08-17-2003).]
- Innkeeper - 08-17-2003
Would have gone with a SB from NZ or SA, or a Sancerre.
- quijote - 08-17-2003
It sounds delicious, tandkvd. When do we come over?!
- tandkvd - 08-17-2003
Well quijote, I had saved some for tomorrow night, but the girls came home and finished it off. I was out in the garage replacing the garage door opener....another casulty of the lightining storm.
Am now sitting back finishing off a bottle of E-Tim from last night.
Thanks IK I'll try some SB next time, I've never had that before.