Marinade and Sauce
Red Rock Shrimp Credit: D.D.Deheyn and M.C.Allen
Put up a pot of salted water to boil for the pasta.
While the pasta is cooking heat the olive oil over medium heat and add the salt and red and black pepper. add the garlic and parsley and cook for a few minutes – don’t burn the garlic.
Increase the heat to medium high and add the shrimp and paprika. Stir together and cook until the shrimp starts to color.
Add the wine and stir and simmer simmering over medium heat, until the wine reduces.
Add the butter and stir until it melts. Drain the almost cooked pasta. add it to the sauce and pour in the stock. Turn off the heat add the optional parsley, stir to combine and serve.
This is the family recipe as recorded by Nicki –
– Nicki
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Writing Site and Yelp
Heat a tablespoon of the oil in pan over medium heat and toast the bread crumbs. Remove the bread crumbs and in the same pan heat the remaining oil over medium heat and sauté the onion. When the onion is translucent add the tomato paste, and mix until the onion is coated.
Add the garlic and cook for another few minutes but don’t brown the garlic. Add the wine and tomatoes. Taste for seasoning and bring to a boil. Reduce heat to medium-low, add the shrimp and simmer, covered until done – about 5 minutes. Stir in the toasted bread crumbs, the parsley, and give it a good squeeze of lemon. Serve with pasta, rice or bread.
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Robert Iulo –Writing Site and Yelp
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Robert Iulo – Writing Site and Yelp
Sauté onion and celery in oil with 1 anchovy (or a squeeze of anchovy paste) and Cajun spice 
When veggies are soft (not brown), add 3 cups of stock and ½ tbsp Worcestershire sauce and stir. Check for seasoning. Sometimes stock can be salty and there are other salty ingredients so you may not need any additional salt. Bring it to a boil, add the rice and cook covered on low for 15 minutes.
Add the shrimp and the 4th and last cup of stock and complete cooking – 10 minutes on low heat covered.
If necessary, add some hot water to maintain a soupy consistency.
Fish stock involves fish heads, bones and shells. Make it if you like, but I prefer “Better Than Bouillon Fish Base.” One teaspoon mixed with one cup of hot water is all you need to do.
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Robert Iulo at Yelp
-just a few simple ingredients-
Simmer the onions, garlic and tomatoes in oil with salt and black pepper on high heat, until they soften and release their liquid. There’s no need to peel or cut them too finely since they’ll be strained out before serving. Add the saffron and stir.
Lay the cleaned whole fish (any kind of white fleshed fish will do) on top of the vegetable mixture and cover them with boiling water. Lower the heat and simmer for 10 -15 minutes.
Remove the fish and place it in a platter and filet it. Return the bones to the broth and bring to a rapid boil for a few minutes then strain the liquid.
Place crusty bread in bowls and lay pieces of the fish on top of it, then some of the liquid and a sprinkle of chopped parsley if you like.
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Robert Iulo at Yelp
Coat the bottom of a baking pan with oil. Layer the onions then the baccala, celery, potatoes, olives and capers. Cover with the crushed tomatoes. Sprinkle the oregano over the top. Jiggle the pan so the tomatoes get to the bottom. Sprinkle with olive oil and add ½ cup of water. Cook in a 3500 over for 45 minutes, mixing every 15 minutes.
* Buy boneless baccala. Try to get frozen packaged rather than dried. It’s easier to desalt. Place the baccala in a bowl or pot and cover with cold water for 24 hours. Change the water 3 or 4 times.
It’s an Italian site but the pictures are great – Territori Coop
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