-
1
Shell the shrimp, leaving the tail and the shell of the last joint intact.
-
2
Reserve the shells.
-
3
To make the broth, place the shrimp shells and the broth ingredients in a saucepan.
-
4
Bring to a boil, lower the heat, and simmer about 20 minutes.
-
5
Strain.
-
6
Reserve 3/4 cup.
-
7
Sprinkle the shrimp with salt and pepper, then dust with flour.
-
8
Heat 3 tablespoons of the oil in a large skillet.
-
9
Fry the shrimp quickly, about 1 1/2-2 minutes.
-
10
Remove the shrimp to a warm platter.
-
11
Leave any remaining oil in the pan.
-
12
Place the parsley in a blender or food processor with 1/4 teaspoon salt and the garlic.
-
13
Blend until the ingredients are finely minced.
-
14
With the motor running, pour in the shrimp broth and the wine.
-
15
Blend until smooth.
-
16
Add the remaining 2 tablespoons of oil to the skillet.
-
17
Saute the onion until it is wilted.
-
18
Stir in the 1 1/2 tablespoons of flour and cook a minute.
-
19
Gradually stir in the sauce from the blender.
-
20
Cook until the sauce is thickened and smooth.
-
21
Replace the shrimp in the skillet and cook only until they are heated through.
-
22
Add salt and pepper to taste.
-
23
Serve with a reserve white wine, such as Federico Paternina, and Ensalada a la Almoraina.
