Sauce Ingredients: 2 medium red bell peppers, cored, seeded and chopped
2 small onions, chopped
4 tomatoes, peeled, sliced and chopped
5 garlic cloves, crushed
3 Tbs. olive oil
1 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1/8 tsp. piment d'espellette (dried red pepper)
1 bouquet garni
1/3 to 1/2 cup water
Shrimp Ingredients:
1 pound large shrimp, peeled and deveined
2 Tbs. olive oil
Salt and pepper to taste
3/4 cup Basquaise Sauce
Parsley for garnish Preparation:Sauce Heat 3 tablespoons olive oil in a saute pan until hot; add peppers, onion and garlic and saute approximately 5 minutes, until translucent. Stir in tomatoes. Add kosher salt, freshly ground white pepper, piment d'espellete, bouquet garni and 1/3 to 1/2 cup water. Stir and bring to a boil. Turn down heat and simmer for 35 to 40 minutes. Remove the bouquet garni, place sauce in blender and blend until smooth. Shrimp In a saute pan, saute large shrimp in 2 tablespoons olive oil. Add salt and pepper to taste and 3/4 cup of the Basquaise Sauce. Stir gently to coat shrimp with Basquaise Sauce and cook another minute or two. Remove to a serving platter and garnish with parsley. Chef's Note: This mild sauce is also good to use as a salad dressing (figure A). We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Basque Kitchen: Tempting Food From The Pyrenees
Model: 0067574610
Author: Gerald Hirigoyen
(1999)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
The Basque Table: Passionate Home Cooking From One Of Europe's Great Regional Cuisines
Model: 1558321403
Author: Teresa Barrenechea
(1998)
Harvard Common Press
Boston, MA 02118-2500
Phone: 617-423-5803
Fax: 617-423-0679
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