Shrimp San Giusto - cooking recipe

Ingredients

1 lb. large uncooked shrimp
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf
3 Tbsp. lemon juice
2 1/2 c. water
1 bay leaf
1 thick slice onion
1 pinch each: salt, pepper, thyme and oregano
2 Tbsp. olive oil
1 Tbsp. butter
1/2 c. finely chopped onion
1 clove garlic, finely chopped
1 tsp. finely chopped parsley
flour
1/3 c. dry white wine
1 large tomato, peeled, seeded and chopped

Preparation

Using scissors, cut the shells of the shrimp down middle of back; remove shells and set aside.
Clean and devein shrimp. Place cleaned shrimp in a bowl with salt, pepper and a bay leaf; drizzle with lemon juice.
Set shrimp aside to marinate 1 hour. To make fish stock, place shrimp shells in a saucepan with water, a bay leaf, onion slice, salt, pepper, thyme and oregano.
Cover and simmer 30 minutes; strain.
Heat olive oil and butter in a skillet.
Add chopped onion, garlic and parsley; cook until soft. Coat marinated shrimp with flour; add to skillet with vegetables and cook until lightly browned on both sides.
Add wine and simmer until it is almost evaporated.
Stir in tomato and 1/2 cup or more of the strained fish stock.
Simmer 15 to 20 minutes or until the sauce is desired consistency.
Makes 3 or 4 servings.