MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp Bolognese
 Categories: Seafood, Vegetables, Pasta, Herbs, Wine
      Yield: 12 Servings

      1    Shallot; minced
      2 cl Garlic; minced
      2 oz Extra-virgin olive oil
     14 oz Canned tomatoes; squeezed
           - dry, chopped very fine
      4 oz White wine
      1 oz White wine vinegar
      1 c  Chicken stock
      1 lb U-25 shrimp; peeled
      2 tb Butter
      2 tb Basil; julienned
      1 lb Spaghetti

  Add some olive oil to a large Dutch oven and bring to medium high
  heat.

  Add the shallot and garlic and cook until it starts to brown.

  Stir in the canned tomatoes and vinegar and cook for 4 to 5 minutes
  until slightly reduced.

  Pour in the chicken stock and bring to a simmer and cook for
  5 minutes.

  In a separate pan, add a drizzle of olive oil and bring to high
  heat. Once the pan is very hot, add the shrimp and sear them on
  both sides. Cook for 1 minute.

  Pour the sauce over the shrimp and cook for 4 to 6 minutes, until
  the shrimp are cooked through and the flavors are combined. Then
  remove the shrimp.

  Meanwhile, bring a large pot of salted water to a boil and add the
  spaghetti, cooking 1 minute short of package. Add the cooked pasta,
  butter, and basil to the sauce. Cook, stirring, until the butter is
  incorporated into the sauce.

  Serve the pasta with the shrimp on top and enjoy!

  Recipe by Yotam Ottolenghi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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