Here is one of my favorite recipes. A dish I developed over the years. It also can be used with chicken tenders.
SHRIMP Spanish – Moroccan
Shrimp: Raw, unpeeled. Med to large. 2 to 3 lbs. Depending on how many people.
Onion: 2 to 3 Large
Garlic: 4 to a full bulb
Bay leaves: 2 to 3 , depending on size and etc.
Dried Orange Peel
Mole, hot or hot red chilly pepper
Fresh Cracked Black Pepper
Extra Virgin Olive Oil
Low sodium chicken broth, Organic: From TJ, 1 to 2 boxes. For smaller portion just a box or less.
Canned Plum Tomatoes, Peeled, no salt or very low, with basil, or Muir Glenn, Fire Roasted, (the best) 2 to 3 cans. Depending on how much shrimp. 2 cans with 2 lb. of shrimp. I believe.
Dry White Wine: a non-oaky Chardonnay or a Sauvignon Blanc.
Peel the shrimp and save 14 or more shells. Say a cup to 2 cups, or more if a large proportion. Put shells aside.
Marinade shrimp in a dish with wine & lemon (not too much ), thyme, a dashes of salt, pepper, mole and Olive oil. Cover and put in refrigerator after awhile. Turn from time to time.
Mince Onions and Garlic. You can take the hearts out of the garlic if you want.
Note, when I add my herbs they are in the palm of my hand, I tried to say a measurement, but I am a method cook, you could say.
In large pan sauté garlic, onions, bay leaves, 2 tsp. rosemary, pinch or two of thyme, a pinch or so, Cardamom, Anise, Orange peel. With Olive oil and Balsamic vinegar: use only 2 tsps to start. Add 1/2 a cup of white wine. Saute till onions are clear.
Add canned tomatoes by cutting them into chunks and slowly fold in. Let simmer a bit and add shrimp shells, more broth or wine and cover. Let simmer on a very low heat for 45 min or so. Do not add any tomatoe juice from the can. Check and stir. Let cool for 20 minutes or more. Take the shells out. Add some orange juice.
Prepare the basil.
Now you can warm up and taste. See if you need more cardamon, cumin, cinnamon, lime, salt and more mole. Just a little mole. The Cardamon and Cumin are the important balance, with a dash of sugar. (The sugar, be careful because shrimp is to sweat.) Add the basil. You will use more Cumin thank you think! Also Cardamon.
Prepare fresh Basil, about 4 leaves. Cut, but do not mince. The basil in this dish should not be too strong.
Now if you can, take your shrimp and grill it for only a few minutes: 4 to 6. Just till about done. Then quickly place into sauce. Simmer, add more broth if needed and…whatever! Maybe more wine!
PS – This dish works well with couscous, minced parsley and buttered French slices of toast.