MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp A La William For Four
 Categories: Seafood, Vegetables, Herbs, Wine
      Yield: 4 Servings
 
      2 lb Shrimp; in shells
    1/4 c  Olive oil
    1/4 c  Salad oil
    1/2 lg Onion; fine chopped
      1 tb Parsley; chopped (opt)
      4    Fresh tomatos; skinned,
           - chopped/diced
      1    Head garlic; chopped
        pn Saffron
      2 oz Dry white wine
           Salt & pepper
 
  Peel tomatoes (place in boiling water about 1 minute
  to loosen skin. Set aside to cool.)
  
  Saute shrimp in oil for about 2 minutes on each side.
  Remove shells. Season to taste ( I used lime juice and
  hot pepper sauce) . Set aside.
  
  In same pan, saute onion until golden; add next 3
  ingredients. Cook 10 minutes. Add white wine. Saute a
  bit longer until sauce cooks down. Add shrimp and let
  simmer 3 minutes. Don't overcook the shrimp! Serve over
  rice.
  
  MY NOTES: The original recipe called for a "tube" of
  saffron. I don't know how much that is, so I put in
  about a pinch. I suppose the dish could live without it.
  It also called for vegetable oil only, but I used half
  vegetable oil and half olive oil. I used nice large
  shrimp - and that made a difference.
  
  NOTES: The original recipe is by William Ardid, of Chez
  Ardid Restaurant, San Antonio TX.
  
  Recipe By: Great Flavors of Texas
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Sex is good, but not as good as fresh sweet corn." -- Garrison Keillor
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