Title: Shrimp with Fresh Tomato Sauce
Categories: Med02
Yield: 4 servings

20 Jumbo shrimp - (U-10 size);
-heads on
4 Garlic cloves; whole
4 Garlic cloves; thinly sliced
1 ts Salt
2 Eggs; beaten
2 c All-purpose flour
4 tb Extra-virgin olive oil
1 md Onion; finely chopped
1 md Red bell pepper; chopped
-1/4" dice
1 tb Hot paprika
1 lb Large vine-ripened tomatoes;
-chopped 1/2" dice
Salt; to taste
Freshly-ground black pepper;
-to taste
3 c Virgin olive oil
1 sm Orange; cut into wedges

Rinse and pat dry shrimp. Peel shrimp, leaving head and first part of shell
intact. Mash the 4 whole garlic cloves with 1 teaspoon salt to a paste and
add to eggs. Stir well. Dip shrimp into flour, then egg, then flour again
and place on plate in refrigerator for 20 minutes. Meanwhile, heat olive
oil in 10- to 12-inch saute pan over medium-high heat. Add onion, the 4
sliced garlic cloves, red bell pepper and paprika and cook until softened
and light golden brown, about 7 to 9 minutes. Add tomatoes, season with
salt and pepper and cook 10 minutes. Set aside and keep warm. Heat 3 cups
oil to 375 degrees. Dredge shrimp in flour again and drop into oil 4 at a
time. Cook until dark golden brown. Remove to a warm plate in the oven and
continue until all are cooked. Place sauce in center of shallow bowl.
Arrange shrimp around the bowl and serve with orange wedges. This recipe
yields 4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B13 broadcast 06-10-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

06-23-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.