"SHRIMP SINATRA”
1 Pound Shrimp with Shell – 21-25 Ct
Peel- De-vein- Save Shells for stock
Dredge Cleaned Shrimp in ¼ Cup Flour
Batter:
4 Eggs
2 Scallion Tops- Green Part
1 Tbsp. Chopped Italian Parsley
Salt
Pepper
2 Tbsp Pecorino Romano Cheese
Sauce:
Shrimp Shells
1 Tbsp Butter
2 Stalk Celery
2 Clove Garlic
1 Onion
2 Carrots
1 cup White wine or Sherry
3 cups Chicken Stock
1 tsp Paprika
Salt
Pepper
1 Tbsp Tomato Paste
2 Tbsp Flour
Method for Sauce:
Sauté Shrimp Shells with butter, garlic, onions, diced celery, diced carrots, until shrimp shells turn red. Add 1 cup white wine, reduce 3 minutes, add 3 cups chicken stock, 1 tbsp tomato paste, 1 tsp paprika. And seasoning. Reduce slowly for 30 minutes, strain and reserve.
In a separate pan, melt 2 tbs butter, add 2 tbsp flour to make a roux, Cook 2 minutes, add hot shrimp stock to roux and whisk, if it is too thick add some more chicken stock. Whisk and cook slowly for 2 minutes, set aside,
Place shrimp in flour, dredge and then put in Egg Batter.
Fry shrimp in Canola or Peanut Oil until golden brown, line sheet pan with paper towel and drain shrimp on the paper towel, set aside.
Sinatra Finish:
Chop:
3 Scallions
2 Cloves of garlic
1 small onion
4 oz of Soppressata – diced fine
½ pint Cherry tomatoes- Cut in Half
2 0z of Capers
6 Lemon Slices
½ Cup White wine or Sherry
Basil
Italian Parsley
Sauté 1st four ingredients 1 minute, add tomatoes, capers sauté 1 minute. Add wine, cook 30 seconds add lemon slices cook one minute. Add Shrimp sauce and cook until smooth- check seasoning. Add chopped Basil and Parsley mix, place shrimp on platter and pour sauce over!
