BEST FREGOLA WITH SHRIMP AND TOMATOES RECIPE – HOW TO MAKE …
Provided by: 177MILKSTREET.COM
Total time: 1 hours 10 minutes
Cook time: 1 hours 10 minutes
Yield: 4 Servings
|1½ pounds extra-large (21/25 per pound) shrimp, peeled (shells reserved), deveined and patted dry|
|2 8-ounce bottles clam juice|
|3 cups low-sodium chicken broth|
|4 bay leaves|
|1 sprig fresh thyme|
|1 tablespoon black peppercorns|
|Kosher salt and ground black pepper|
|4 tablespoons extra-virgin olive oil, divided|
|1 pint cherry or grape tomatoes, halved|
|1 medium yellow onion, finely chopped|
|1 medium carrot, peeled, halved lengthwise and thinly sliced|
|2 medium garlic cloves, finely grated|
|1 cup fregola (see note)|
|2 tablespoons lemon juice|
|½ cup finely chopped fresh flat-leaf parsley|
- In a medium microwave-safe bowl, combine the shrimp shells, clam juice, chicken broth, bay, thyme and peppercorns.
Microwave on high until the shrimp tails have turned pink and the mixture is very hot, 4 to 5 minutes. Pour through a fine mesh strainer set over another medium bowl; discard the solids in the strainer.
- Season the shrimp with salt and pepper. In a large pot over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the shrimp and cook without stirring until well browned, 2 to 3 minutes.
Transfer to a large plate. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp.
- Return the pot to medium-high and add 1 tablespoon of the remaining oil. Add the tomatoes, onion, carrot and 1/4 teaspoon salt, then cook, stirring occasionally, until the tomatoes are spotty brown and the onion has softened, 3 to 5 minutes.
- Add the garlic and fregola then cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in 2 cups of the shrimp broth, then bring to a simmer.
Reduce to medium and cook, stirring occasionally, until most of the liquid is absorbed, 8 to 10 minutes. Stir in 2 cups of the remaining broth, return to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, 8 to 10 minutes.
Stir in the remaining 1 cup broth and cook, stirring constantly, until the fregola is tender and the mixture is creamy but not soupy, another 6 to 8 minutes.
- Off the heat, stir in the shrimp and accumulated juices, the remaining 1 tablespoon oil, the lemon juice and parsley. Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste and season with salt and pepper.
- Pearl couscous, sometimes called Israeli couscous, makes an acceptable substitute for Sardinian fregola, but it must be toasted. To toast, put the couscous in a dry, large pot (the same one you'll later use to cook the dish).
Cook over medium, stirring often, until golden brown, about 5 minutes. Even after toasting, the couscous will absorb liquid differently than fregola, so be sure to adjust the broth as directed in the recipe notes.