Shrimp and Mushrooms in Almond Sauce (Fricando de Langostinos)

Adapted from Tapas: The Little Dishes of Spain, by Penelope Casas.

Course Appetizer

Cuisine Spanish

Diet Gluten Free

Keyword almonds, gluten free, mushrooms, nuts, seafood, shrimp

Prep Time 15

Cook Time 20

Refrigeration Time 12

Total Time 12 35

Servings

Calories 161kcal

Author Andrea

½ pound shrimp shelled
2 slices onion
1 small carrot sliced
1 clove garlic lightly crushed and peeled
¼ cup dry white wine
1 bay leaf
2 sprigs fresh thyme or ¼ teaspoon dried
dash of cinnamon
fresh ground black pepper to taste
kosher or sea salt to taste
flour for dusting
2 tablespoons olive oil
1 small tomato chopped
½ cup shrimp stock You can use the shrimp to make the stock. Put the shells in a pot and cover with water. Simmer for about 20 minutes, then strain.
2 medium mushrooms halved, diced, or sliced
1 tablespoon ground blanched almonds

In the medium bowl, add the onion, carrot, garlic, white wine, bay leaf, thyme, cinnamon, salt, and pepper. Add the shrimp and stir. Cover and refrigerate overnight. Discard the bay leaf. Strain, reserving the liquid and all the remaining ingredients.
Lay the shrimp on paper towels and pat dry, then dust with flour.
In the skillet warm the oil over medium heat. Saute the shrimp for just a minute, turning once, then place shrimp on a warm plate and leave the olive oil behind.
Add the onion, carrots, and garlic to the skillet, adding more oil as necessary. Saute until the onions wilt.
Stir in the tomatoes and cook for a minute, then add the fish broth and the marinade. Simmer uncovered for 10 minutes.
Strain the sauce (traditional, but we don't do it) and return the sauce (minus the onions and carrots) the skillet. Add the mushrooms, almonds and shrimp. Taste and add more salt as necessary. Cover and cook slowly for 3 minutes, just until the shrimp are done. Serve warm.