Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 pound large peeled shrimp (about 20-25 to the pound)
- 1 cup white wine, preferably Spanish
- 1 cup water
- 2 cups fish or shrimp broth, or substitute chicken broth
- 1 t. salt
- 1 t. fresh ground black pepper
- 8 cloves
- 2 t. fresh thyme or 1 t. dried
- 1 T fresh chopped parsley
- Zest of a lemon
- 1 large lemon slice
- 2 T. olive oil
- 1 very hot chile, such as an arbol or habanero, cut in half and seeded
- 1 chopped carrot
- 2 chopped shallots
- Chives for garnish
Bring everything but the shrimp and the chives to a boil, then turn the heat down and simmer for 10-15 minutes.
Add the shrimp, then cook until just done -- no more than 4-5 minutes. Remove and set aside to cool.
Turn up the heat on the broth and boil it hard for 15-20 minutes, until it is reduced and salty, but not unpleasantly so.
Strain the broth and set it aside to cool. When it has reached room temperature, pour it over the shrimp and let everything marinate for up to a day.
Garnish with the chives and serve cold or at room temperature with bread and a glass of the white wine you used in the broth. An icy pilsner beer is also good.