1. Peel and devein the shrimp. Place the shrimp shells in a saucepan with 2 cups water, bring to a boil, reduce heat and simmer for 20 minutes. Strain and discard the shells. There should be 1 cup of liquid.
2. In a saucepan heat the butter and add garlic and parsley; sautÃ© 2 minutes. Add the tomatoes and simmer 10 minutes. Add the reserved shrimp stock and tomato paste; stir to mix, season to taste and add the brandy. Bring to a simmer, add the shrimp, cover and cook 2-3 minutes, until they are pink, taking care not to overcook. Serve with rice.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.