While this shrimp appetizer recipe doesn’t constitute a full meal, it’s a great addition for cocktail parties, wine tasting parties, or light lunch fares! With ample vegetables, herbs, and white wine in the cooking - it's sure to be a refreshing combination to whet your appetite for more!
The ingredients that we are going to need for six persons, are the following:
We start our recipe by thoroughly washing the large shrimp. In a big pot we add a little bit of water and a little bit of salt, we put it on a medium flame, and we add the shrimp to softly start boiling. Then we cover the pot. However, we don’t yet allow the shrimp to completely cook - they must be removed from the pot while still fairly hard, using a large-holed spoon, and placed in a separate bowl to cool down.
The broth however, we keep it the pot.
Meanwhile in a new pot, we add the extra virgin olive oil or the fresh butter or even both, and we saute the chopped onions.
We add the tomatoes that we have already peeled and cut into slices and removed all the seeds. We stir for several minutes. After that we add the wine, salt, pepper, as needed, the chopped parsley, and two to three cups of the broth that we kept from when boiling the shrimp. We leave it to boil.
After just eight to ten minutes of boiling, we add the shrimp that are already medium-cooked, and we leave them to cook with sauce, while we raise the flame to a high setting, to thicken the sauce for approximately ten more minutes, or when we deem that the sauce is thick enough to our liking.
When we think its ready, we turn off the flame, and we add in the pot the brandy. And if we like, we add one or two tablespoons of high quality fresh butter.
We serve the shrimp as they are hot by sprinkling the thinly chopped parsley on top, and fresh pepper.
Please note: If we make the dish only with extra virgin olive oil, we can even serve it room temperature. If butter was used, its highly preferable to be served hot.