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Friday, March 5, 2010

Gastronomic Gallivant: Ligurian Shrimp Stew

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Introducing "Gastronomic Gallivant", The Cuisine of the World. Hmm, why a new tag?Because I love love love to travel abroad, explore beautiful places, observe charming customs and taste the exotic cuisines but more important duties shackle my wanderlust. However, it won't curb me from traveling places from my kitchen. The recipes under this tag will be from different countries that are indicative of a country or pertaining to a certain region of a country(Read Boston Baked Beans, Swiss Muesli, French Palmiers, South Indian Mini Meals) with my signature all over it.
 The first post with this tag is the "Ligurian Shrimp Stew". Last year I was lucky enough to visit Liguria region,North-Western Italy. Awed by its rugged beauty, I fell in love with Cinque Terre(Check my 100th post:Cinque Terre) and its surrounding areas. While I was there, I had this incredible fish stew that was made with the local dry white wine(also called Cinque Terre) sauce, fell in love with it. Last week when I saw Chef Giada make a variant of this on TV,it brought back wonderful memories and  I just had to try it right away, but with Shrimp! So here it is: 
Ingredients:
  • Shrimp - 15#s, cleaned
  • Onion - 1, medium, diced
  • Carrots - 1, medium, julienned
  • Garlic - 2, cloves, minced
  • Bay leaf - 1
  • Peppercorns - 1 1/2 tsp, coarsely ground
  • Canned Crushed Tomatoes - 1 cup
  • White wine - 1 cup (Broth may be substituted for non-alcoholic version)
  • Dry red chilli - 1, crumbled or Pepper flakes - 1/2 tsp 
  • Olive oil - 2-3 tbsp
  • Parsley - for garnish
Procedure:
  • Season the shrimp with a pepper, salt and set aside.
  • In a stock pot, warm 3 tbsp of oil and add the bay leaf, minced garlic,diced onions and the carrots.Saute until the onions are browned.
  • Add the white wine/broth and the crushed tomatoes. Bring to a boil.
  • When the mixture starts to thicken, add shrimp, salt and cook for 5-8 minutes until the shrimp is cooked.
  • Check for taste and add more pepper/salt if needed.
  • Discard the bay leaf and divide the stew in serving bowl. 
  • Garnish with Parsley.
  • Serve steaming hot with crusty bread/rolls.
Makes ~ 3 servings.

Sending this to the "Tiffin Box" event held @ Food for 7 stages of life, co-hosted by Cook Like a Bong.

Enjoy!
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31 comments:

  1. Wonderful..I love wine in my fish and meat dishes.With that vibrant color, it looks so tempting :-)

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  2. Hey

    You've posted just right recipe for my event too..come and have a look..

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  3. Great recipe friend...colorful and vibrant...

    Love
    Kairali sisters

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  4. nice recipe..love the bright red color

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  5. This is indeed a gastronomic delight...I can imagine how flavorful it must have tasted...love the rich vibrant color :)

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  6. This dish looks delicious! I like to travel the world with food as well. I host a monthly event called Regional Recipes where we travel to a different country each month. This month is Ireland! you should think about submitting a recipe for it.

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  7. looks spicy... love the color of the gravy....

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  8. Dear Lassie
    This is a wonderful recipe and a must try.
    I had packed my bag to go to Cinque terre tomorrow...but a friend advised not to go now as the weather forcast is bad for sat day and sunday..so frustrating.
    Only hope that my stay may be extended till mid APril :-( and I need not go to Rome too.
    have a nice weekend
    ushnishda

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  9. Great recipe. Looks so mouthwatering. Would be complimented with piping hot rice.

    Deepa

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  10. woww.. looks nice and what a vibrant color.. i would definitely have jumped into the bowl to have it ;)

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  11. hey shrimp stew....sounds interesting..will try it soon...

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  12. Never heard about fish stew before. Looks nice.
    I also like to travel but time is a constraint.

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  13. A pleasing dish. I would omit the pepper flakes so that my little girls can enjoy the dish too.

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  14. the shrimp stew looks amazing. So wanna dip my spoon in it :-) My first time here and loving it. The pictres surely speak for themselves. Nice job :-)

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  15. Slurppp!!!fantastic shrimp stew, feel like having rite now..

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  16. That is deliciously colorful & yummy.... U have prepared it well as usual... & presented to capture it well too.... I loved it so much that I'm just drooling over it.. I love prawns & shrimps a lot..... KUDOS!!!!

    Ash....
    (http://asha-oceanichope.blogspot.com/)

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  17. wow very colourful and interesting recipe dear...tempting one...yumm

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  18. oh wow, this is such a flavorful stew.. sure reminds me of Italy just looking at the picture :) looking forward to more entries from all-over the world here.

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  19. yummyyyyyyyyyyyyyyyy!!!! luv those areas.never ever been to those places and i wish to go ther too

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  20. Coming here after a while!!
    Thanks for all the lovely comments. How areu doing???

    I m catching up with all the missed recipes in ur blog...

    Happy women's day!!

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  21. hummm, delicious shrimp stew, looks fantastic!!!! I remember about your post on the Cinq terre, nice place!! I love to discover new food from all horizons too!!! lovely post!!

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  22. look a the colour of that dish..makes me drool me some..hope to learn a lot of world cuisine from now on , from you...

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  23. Thank you Dear for your nice words on today's post. Please do send some soon. Btw, I'm eagerly waiting to see your entries for the event:-)

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  24. So yummy!!//love the color..spicy and delicious..

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  25. Shrimp is the only sea food i actually dont mind feasting on ..nice pic

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  26. Mouthwatering Stew..Love anything prawns.....bet it must have tasted great:)

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  27. This looks so very inviting! I bet this taste as wonderful as it looks too.

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Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)