We absolutely love to eat them and this is the season, so we’re going to enjoy them, and the more the better!
So let’s get on with our holiday recipe that we hope you will like and will enjoy very much:
- 1 ¼ lb (1/2 kg.) of Galeras (Mantis Shrimp)
- 4 oz (100 g.) of Shrimp
- 2 Ripe Tomatoes, Skinned
- 1 Red Bell Pepper
- 2 Cloves Garlic
- 1 White Onion
- 1 Tbsp Flour
- 4 oz (125 ml.) of mild virgin olive oil
- 1 Squirt of Brandy (de Jerez)
- Freshly Ground Black Pepper, to taste
- Finely dice the onion and the skinned tomatoes into very small cubes (brunoise style).
- Then finely dice the red pepper and the cloves of garlic.
- With these finely diced ingredients, we’re going to prepare a stir-fry (sofrito) sauce, taking care not to overcook it. Add the olive oil to a heated frying pan, then add these diced ingredients and sauté on high temperature for a few minutes. Add the flour and stir well, then the squirt of Brandy. Once cooked, crush the mixture to create a thin sauce.
- We’ll cook the Mantis Shrimp (Galeras) in salted water. Remove them and retain the resulting stock.
- Peel the Galeras and set the meat aside for the moment. Add the shells, tails and heads to a saucepan with ½ Cup of the stock to make it richer and tastier. Bring the heat up to Med and with a pestle, we’re going to crush the shells to extract their entire flavor. Strain and add the resulting liquid to the rest of the stock.
- Then boil the shrimp, peel, and set them aside.
- To prepare the soup, we’ll use a large earthenware “Cazuela” dish and first, add all the (Galera) Shrimp stock, then the Stir-fry sauce, mixing gently to blend the ingredients.
- To mix, instead of using a ladle or large spoon, just move the “Cazuela” dish around gently to keep the mixture from breaking up too much.
- Cook for ten minutes, then just before removing from the heat; add the cooked shrimp and the Galera Shrimp cut into small pieces. Taste, add salt as needed and add a touch of black pepper.
And you’ll see how delicious this is with its intense seafood flavors :-) and, especially for the cold weather, this dish is perfect.
Remember, we’re always at your disposal at firstname.lastname@example.org and we look forward to your comments.
You can also find our recipes published, to date, in the “Rota al Día” files, under Pilar Ruiz, or consult our current list of recipes that appear in our Blog at: http://comomegustacocinar.blogspot.com.es/2013/04/relacion-de-nuestras-recetas-publicadas.html
Thank you all very much, a very special THANK YOU to our new friend Glenn Fergusson who has helped us a lot, collaborating by checking and improving our recipes in English, and we wish you all a very Merry Christmas!