Gastronomic Gallivant: Ligurian Shrimp Stew

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!