1.5 kg of shrimp with shells
1/4 cup plus 3 tablespoons of olive oil
1 medium onion
1 small clove of garlic
400g of ripe tomatoes, peeled, or 1 can of peeled tomatoes
2 cups of water
1.5 cups of shrimp stew (300g)
1/2 cup of dry white wine
3 tablespoons of butter
1/4 cup of chopped parsley
Salt and black pepper to taste
1.5 kg of shrimp with shells
1/4 cup plus 3 tablespoons of olive oil
1 medium onion
1 small clove of garlic
400g of ripe tomatoes, peeled, or 1 can of peeled tomatoes
2 cups of water
1.5 cups of shrimp stew (300g)
1/2 cup of dry white wine
3 tablespoons of butter
1/4 cup of chopped parsley
Salt and black pepper to taste
Clean the shrimp and reserve the heads and shells
Wash them well and place in a pot with 1/4 cup of olive oil, one onion slice, and a small clove of garlic
Simmer for 2 minutes
Add the tomatoes and water and let it boil
Reduce heat and cook for 30 minutes
Remove from heat, strain through a sieve, and reserve
Chop the onion and sauté in the remaining olive oil until caramelized
Add the shrimp stew, increase heat, and let it brown
Add the white wine and simmer for 4 minutes
Add the reserved broth, cover, and cook until the stew is tender, stirring occasionally
If necessary, add more water
Season
Meanwhile, melt 2 tablespoons of butter in a pan and sauté the remaining garlic slices, thinly sliced, for 3 minutes
Add the shrimp, salt, and black pepper and cook for another 3 minutes
Check the seasoning
Add the shrimp stew
Add the remaining butter and parsley
Mix and serve immediately
525 calories per serving
