Shrimp In Crazy Water Recipes

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SHRIMP IN CRAZY WATER



SHRIMP IN CRAZY WATER image

Categories     Soup/Stew     Shellfish     Stew     Quick & Easy     Dinner

Yield 4

Number Of Ingredients 11

3 Tbsp of Olive Oil
3 Cloves of Garlic
2 Shallots, sliced thinly
A Pinch of Hot Pepper Flakes
1 Fennel Bulb, sliced thinly
1 cup of White Wine
1 28oz can of Chopped Tomatoes
1 1/4 cup of Water
1 ¼ lb of Large Shrimp, deveined but with the shells still on
2 Tbsp of Fresh chopped Parsley
Salt and Pepper, to taste

Steps:

  • 1. Peel the shrimp and add the shells to 2 cups of water in a saucepan. Simmer for 20 minutes. 2. In a deep pot, preheated over medium heat, add the oil, leek, garlic, hot pepper flakes, half of the parsley and fennel. Cook over medium heat until the veggies soften and develop some color. 3. Add the wine and let it reduce for 1 minute. 4. Add the canned tomatoes, shrimp water and season with salt and pepper. Bring to a boil and let it cook for about 15 minutes. 5. Add the shrimp and continue cooking for about 3 to 5 minutes or until the shrimp are fully cooked through. 6. Turn the heat off, sprinkle over the remaining parsley and dig in immediately with large chunks of bread to soak up all those lovely juices!

FISH IN CRAZY WATER



Fish in Crazy Water image

Categories     Fish     Tomato     Poach     Sauté     Quick & Easy     Dinner     Summer     Parsley     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 large garlic cloves
6 ounces cherry tomatoes
1/2 cup packed fresh flat-leafed parsley leaves
a 2- to 2 1/2-pound whole red snapper or black bass, cleaned, with head removed and tail intact
6 tablespoons olive oil
2 cups water
1 cup dry white wine

Steps:

  • Mince garlic. Quarter tomatoes and finely chop parsley. Season fish inside and out with salt and pepper.
  • In a heavy skillet just large enough to fit fish heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until it just begins to turn golden. Add fish, tomatoes, water, wine, and 1/4 cup parsley and bring to a boil over high heat. Spoon cooking liquid over fish and cook fish, covered, at a bare simmer until just cooked through, 15 to 20 minutes.
  • Transfer fish and tomatoes to a large serving platter and cover with foil. Boil cooking liquid over high heat until reduced to 1 cup, about 10 minutes. Stir in remaining parsley and salt and pepper to taste. Fillet fish and spoon sauce and tomatoes over it.

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  • In a deep pot, preheated over medium heat, add the oil, leek, garlic, hot pepper flakes, half of the parsley and fennel. Cook over medium heat until the veggies soften and develop some color.
  • Add the canned tomatoes, water and season with salt and pepper. Bring to a boil and let it cook for about 15 minutes.
  • Add the shrimp and continue cooking for about 5 to 7 minutes or until the shrimp are fully cooked through.


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