Shrimp Ragu

This recipe comes from Mark Bittmans Blog.

I had high hopes for it and it was good but I felt it needed more flavor. Maybe some garlic or another herb.

Shrimp lovers will enoy it as the shrimp stock+shrimp pieces+whole shrimp=a very shrimpy dish.


Yield 4 to 6 servings
Time 40 minutes

To make the stock, take shrimp shells, cover them in water -- you can add aromatics like carrots and onions, but it's hardly necessary -- bring to a boil, simmer for a few minutes, and drain. When you are done you have essence of shrimp, a broth of a very high order, the perfect liquid for seafood risottos, stews, soups . . . and this sauce.

1 1/2 pounds medium-to-large shrimp, in their shells
Salt and ground black pepper
Pinch cayenne
3 tablespoons extra virgin olive oil
2 medium or 1 large chopped onion
1 medium carrot, peeled and finely chopped
1 large or 3 plum tomatoes, chopped, with juice
1 teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
1 pound pasta, preferably fresh.

1. Shell the shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
2. Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
3. When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp


KristiB said...

I reheated the leftovers with red pepper flakes and salt. Much better!!