Garides Yahni (Braised Shrimp with Noodles)
|Chicken broth||1 Cup (16 tbs)|
|Clam broth||1 Cup (16 tbs)|
|Uncooked shrimp in shells||1 1⁄2 Pound|
|Onions||4 Small, sliced|
|Olive oil||4 Tablespoon|
|Canned italian tomatoes||2 Pound, put through a food mill (1 Can)|
|Chopped parsley||1 Tablespoon|
|Egg noodles||1 Pound, cooked al dente, drained (Narrow)|
In a frypan, heat the chicken broth and clam broth to a boil.
Add the shrimp, cover, and allow to come to a boil again.
Remove from the fire, and, after 1 minute, remove the shrimp from the pan.
Reserve 1 cup of the liquid.
When the shrimp are cool enough to handle, shell and devein them.
Saute the onions in the oil until soft.
Stir in the tomatoes, parsley, salt, pepper and the liquid you reserved.
Simmer for 20 minutes or until the sauce thickens and loses its watery consistency.
Taste for seasoning.
Add the shrimp, and simmer for 1 minute (do not overcook the shrimp; they should be pink and firm but not hard).
Toss the hot noodles with the butter.