Shrimp alla Buzara

I was recently on Vancouver Island with fresh fish and seafood all about. These side striped shrimp are new to me. Even when raw they are brightly coloured. This is the perfect dish for these shrimp.

Also important,the side stripe shrimp are on the Ocean Wise list of sustainably harvested fish and seafood. They come from the coast of British Columbia and are harvested with a beam trawl. This is a cone shaped basket that is towed close to the sea bed. It is an Ocean Wise approved method of harvesting shrimp and small fish.

This recipe is from the cookbook Lidia's Italy. She suggests serving right in the pan. Put out a bowl for shells and serve with plenty of garlicky grilled bread to sop up all the juices.

When purchasing all fish but especially shrimp check that it has the Ocean Wise label. The Vancouver Aquarium has the Ocean Wise program to let us know which fish are being harvested sustainably. Find the information at Ocean Wise at www.oceanwise.ca

Shrimp alla Buzara

1/2 c. extra virgin olive oil, divided

1/4 c. bread crumbs, preferably fresh

4 garlic cloves, diced

1/2 c. finely chopped shallots

2 c. dry white wine, divided

2 tbsp. tomato puree

1 tbsp. cognac or brandy

4 tbsp. finely chopped parsley

Salt

Freshly ground black pepper

2 lb. large raw shrimp, tails and heads on

Chopped parsley and olive oil for garnish

Heat 1/4 cup olive oil in a large skillet over medium high heat.  Add the breadcrumbs and saute until the breadcrumbs turn golden brown. Be careful not to burn.

Add the garlic and shallots and saute until soft – about 2 minutes. Add 1/4 cup of white wine and stir until the wine is nearly evaporated and the shallots are softened, about 3 -4 minutes.

Add the tomato puree and stir into the shallot mixture, caramelizing.

Add the rest of the wine and cognac, bringing to a boil, then add the parsley.  Add salt and freshly ground pepper to taste.

Reduce the heat and allow to simmer gently while cooking the shrimp.

In another large skillet, heat the remaining 1/4 cup olive oil over medium high heat until very hot. Add the shrimp to the pan and saute until shells just turn pink.

Add the shrimp to the simmering sauce.  Allow to simmer for a few more minutes. Adjust seasoning if necessary. Turn off heat.

Drizzle with good quality olive oil and chopped parsley. Serve with crusty grilled bread.