Courtesy of Patrick’s, 550 Cranbrook Road, Cockeysville 410-683-0604
16 to 20 shrimp, peeled and de-veined
2 tbs. butter
1 tbs. fresh garlic, chopped
1 tbs. fresh parsley, chopped
1 oz. cognac
1/2 lemon, to squeeze
1 cup seafood stock (see below)
Salt and white pepper to taste
Parsley sprig and grilled lemon slice for garnish
Sauté shrimp in butter for 3 to 4 minutes, or until pink. Add garlic, parsley, cognac, lemon, and stock. Bring to a boil. Add salt and white pepper to taste. Serve with toasted baguette slices or over saffron rice. Garnish with fresh parsley sprig and grilled lemon slice.
Seafood Stock
2 lbs. shrimp and lobster shells
2 tbs. butter
1 fresh tomato, roughly chopped
1 tbs. tomato paste
1 tsp. thyme
2 bay leaves
1 cup clam juice
1 cup tomato juice
2 oz. brandy
1 tbs. chopped garlic
4 oz. arrowroot, mixed with 2 to 3 oz. water to make a slurry (thickener)
Salt and white pepper to taste
Simmer shells in butter until soft, about 1 hour. Strain the stock. Add the remaining liquids and spices, and bring to a boil. Reduce heat and simmer again for approximately 15 minutes. Finish with slurry to thicken. Add salt and white pepper to taste. Put through a food sieve before using in Shrimp in Garlic Sauce recipe. After using for recipe, cool down in an ice bath and keep in the refrigerator for up to a week.
