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Shrimp Marengo New York Times Magazine Yield: 8 servings 1/2 lb. lean bacon strips, diced 2 cloves garlic, minced 1 cup chopped onion 1 cup chopped celery 1 lb. mushrooms, sliced 1 2 lb. 3 oz. can Italian-style plum tomatoes 1 6 oz. can tomato paste 1-1/2 tsp. monosodium glutamate 1-1/2 tsp. rosemary 1-1/4 tsp. crushed basil leaves 1 bay leaf 1 Tbsp. salt 1/4 tsp. black pepper 1 Tbsp. sugar 3 or 4 drops Tabasco sauce 3-1/2 lbs. raw shrimp, shelled and deveined 2 green peppers, seeded and cut into large cubes Chicken broth Sauté the bacon in a large skillet or Dutch oven until crisp. Remove and reserve. Add garlic and onion to bacon drippings and sauté until tender and golden, but not browned. Add celery and mushrooms; cook 5 minutes. Return bacon to skillet. Add tomatoes, tomato paste, monosodium glutamate, rosemary, basil, bay leaf, salt, pepper, sugar and Tabasco. Bring to a boil and simmer uncovered, 20 to 30 minutes. Add shrimp and green peppers. When mixture comes to a boil, simmer 10 minutes, until shrimp are tender. If mixture is too thick, it may be thinned by adding chicken broth. If it is too thin, it may be thickened by adding 2 to 3 Tbsp. flour mixed with 1/3 cup chicken broth. Note: This dish may be prepared ahead by making the sauce as directed. 20 minutes before serving time, add shrimp and green peppers and continue. |
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