I received a note from our dear Joanne from Frutto della Passione asking for some help...
As many of you know, the Abruzzo region of Italy is sorting through the aftermath of an earthquake that struck. Joanne and her family have a number of friends and family in the area and although they are fine, the region is just devistated. Her family here in Canada is involved in relief efforts, and asking for donations. You can read her post here. No pressures, no worries.
As it's Easter weekend, I'm keeping this post short and sweet (all together now: Just like me). I'm still sorting out what I'll be putting together for Easter dinner--it won't be as foo-foo as previous years, but I feel a little ham and corn pudding are in the works.
So for the final Fishy Friday post, I'm offering a recipe I first tried as part of a cookbook review I did in September. Ingrid Hoffman's brandied shrimp is one I absolutely love. I've had it over pasta, rice and potatoes, but my favourite is with a good bit of bread. It's fast easy and quite yummy.
Have a lovely weekend all!
adapted from Ingrid Hoffman's Simply Delicioso
1 Tbsp olive oil
3 cloves garlic, minced
500g shrimp, peeled and deveined
1 dspn Worcestershire sauce
chilli sauce, to taste
1 tsp dried oregano
125 ml tomato ketchup
2 Tbsp brandy
Heat the fats together. Stir in the garlic. When the air is nice and garlicky, add the shrimp, Worcesterhire, chilli sauce, oregano, salt and pepper. Combine wella and let the shrimp simmer until they are partially cooked and beginning to curl. Add the ketchup and continue simmering until the shrimp are cooked through. Add the brandy and parsley. Give it a good stir and serve.