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Ingredients
- 1/2 c. Pure Spanish extra virgin olive oil
- 1 lrg Onion, finely minced
- 4 x Cloves garlic, finely minced
- 1/4 lb Finely minced Serrano ham (available at Hispanic
Directions
- Markets, or possibly substitute Westphalian or possibly Black Forest ham or possibly prosciutto ) 2 c. liquid removed and finely minced canned whole tomatoes 1/2 c. finely minced liquid removed pimientos 1/2 c. dry white wine 1/2 c. fish stock (see CUBA03.TXT) or possibly clam juice 6 to 8 raw lobster tails each cut into 3 to 4 slices widthwise or possibly cut in half lengthwise (or possibly substitute 2 pounds large shrimp, peeled and deveined, tails left on) 1/4 c. cognac 1/4 c. finely minced fresh parsley Salt to taste 1. In a large saucepan, heat the oil over low heat till fragrant, then cook the onion and garlic, stirring, till tender, 5 min. Add in the ham and cook, stirring, 2 min. Add in the tomatoes, pimientos, wine, and stock, raise the heat to medium-high, and bring to a boil. Immediately reduce the heat to low and simmer, partially covered, till the mix has thickened, about 10 min. Add in the lobster pcs and continue cooking till the lobster is cooked, and the shells turn red, 5 to 6 min. 2. Remove the lobster from the sauce and transfer it to a heated platter. To the sauce, add in the cognac, parsley, and salt, bring the mix to a boil over medium-high heat, pour over the lobster, and serve immediately.
- Makes 6 to 8 servingsSubj: Camarones al Ajillo con Ron LANGOSTA A LA CATALANA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 159 | 93% |
| Total Fat 18.03g | 23% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 40mg | 1% |
| Total Carbs 2.68g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.97g | 1% |
| Protein 0.36g | 1% |
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