Peel And Eat Shrimp, Portuguese Style (Camaroes A Portuguesa)

Demonstrated by: John Peru

Ingredients

1/4 cup olive oil
1 small onion, thinly sliced
1 large very ripe tomato, peeled, seeded, and diced (about 1 one cup)
1 bay leaf, torn in half
4 cloves garlic, crushed
1 tablespoon finely chopped fresh Chinese parsley (cilantro)
1/8 teaspoon crushed dried red pepper flakes
1/2 cup white wine
3 1/2 lb (16 to 20 per lb) unshelled shrimp, rinsed
1/2 teaspoon coarse salt, or to taste
2 tablespoons butter
Chopped Italian flat leaf parsley, for garnish

Instructions

Heat the oil in a 3-quart saucepan over medium-high heat; add the onion and sauté until golden brown.  Stir in tomato, bay leaf, garlic, Chinese parsley, and red pepper; cook over high heat until mixture is soft, about 15 minutes.  Stir in wine, boil for about 3 minutes.  Add the shrimp and salt; stir gently.  Reduce heat, cover, and simmer until shrimp is cooked, about 3 minutes.  Using a slotted spoon, transfer the shrimp to a serving dish; cover to keep warm.  Add butter to the tomato mixture; pour into a blender and blend until smooth.  Serve the pureed mixture as dip for the shrimp as you peel them.  Makes 6 servings.

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