Grand Isle Shrimp

Grand Isle Shrimp

For the broth

Shrimp Shells

6 cups Water

1 cup dry white wine

1 medium sized Carrot

1 small onion peeled and quartered

1 celery stalk cut into pieces

4 bay leaves

1 bunch of parsley

For the Shrimp

¼ cup Olive Oil

1 ½ pounds medium Shrimp

2 garlic  cloves  finely minced

1 cup dry white wine

1 cup shrimp broth

Salt to taste

Pinch of dried red pepper flakes

1 tbs unsalted butter

2 tbs chopped parsley

Prepare the shrimp broth by putting all its ingredients in a medium sized saucepan.  Bring to a boil over medium heat, then reduce the heat to medium low and cook, uncovered, until the broth is reduced to about 1 cup, 1 to 1 ½ hours.  Strain the broth through a fine sieve and discard the shells.  Put the broth in a bowl and cool, then cover the bowl and refrigerate until ready to use.

To prepare the shrimp, heat the oil in a large skillet over medium heat.  Add the shrimp and cook until the shrimp are lightly golden on all sides, 1 to 2 minutes.  Transfer the shrimp to a plate while you finish the sauce.

Add the garlic to the skillet and cook, stirring, until the garlic begins to color, less than 1 minute.  Add the wine and shrimp broth and season with salt and pepper.  Cook, stirring until the liquid is reduced by half, 6 to 7 minutes.  Return the shrimp to the skillet and add the butter and parsley. Cook, stirring  about 1 minute longer.  Place the shrimp in individual serving dishes and top with a bit of the sauce.

Serve at once

Serves 4