this recipe will make you feel better today!

Once again the hideous things that demented people do to innocent people threaten to unhinge our souls. The best remedy for me is to cook for those I love….. so today I am making Scott’s favorite dinner. A few years ago he bet me that I could not replicate the stock from Jack’s Shrimp in Newport Beach. It is a secret family recipe that many have tried to duplicate. But have no fear because not only did I make it, I made it better! Well at least my family thinks so. Here is the perfect recipe to fill your home with comforting smells. The hearty broth is best with grilled sourdough bread to mop it up . This dinner is meant to share with people who don’t mind getting their hands dirty while eating and I would uncork a good bottle of Shiraz to drink with it.

Ingredients: Feeds four with  big servings.

2 pounds jumbo RAW shrimp in the shell

1/2 cup grapeseed oil

1 stick unsalted butter

1 bottle white wine , such as a dry Riesling

6 cloves of garlic, crushed

1 lemon, sliced into four pieces

3 leeks

4 celery stalks, chopped into 1/4 inch dice

1 onion, chopped into 1/4 inch dice

1-16 ounce can Muir Glen Organic crushed tomatoes

2 cups Pacific Organic Vegetable broth

2 stems of fresh Rosemary, pull the fresh leaves off of the stem. about ! Tablespoon

pinch saffron threads

1 tsp dried thyme

1 tsp ground black pepper

½ tsp cayenne pepper (or to taste)

2 tsp. sweet paprika

2 Tbsp. Worcestershire sauce

Peel the  shrimp and remove the dark vein from the spine. set the shells aside and the shrimp aside( in separate bowls). Refrigerate the peeled shrimp.

Heat the oil and butter in a large heavy skillet until the butter has melted. Add the leeks, celery, onion and garlic and sauté on medium heat for 4 to 5 minutes, until the onions are softened. add the shrimp shells and stir to coat with the stock vegetables.

photo (35)

Stir in the thyme, rosemary, black pepper, cayenne pepper, paprika and sauté for another minute or two.Pour in the Worcestershire sauce,  two cups of the wine, stock,  tomatoes and lemon slices. Simmer for two hours very low.

Strain the broth through a Chinois if you have one or a large strainer  to remove the shells and vegetables.  Put the broth back into a smaller stockpot and add the saffron threads. Adjust the seasoning to please your taste buds.

I like to add a big pinch of red pepper flakes to spice it up even more.

Twenty minutes before you are ready to eat make a pot of white jasmine rice.

ten minutes before you eat add the raw shrimp to the broth and let them cook through,until they are pink.

In a large bowl serve  the shrimp broth over rice,  Have soft butter and crusty sourdough bread on the side for dipping.

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