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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Bolognese   
    Categories: Seafood, Vegetables, Pasta, Herbs, Wine   
         Yield: 12 Servings   
       
         1    Shallot; minced   
         2 cl Garlic; minced   
         2 oz Extra-virgin olive oil   
        14 oz Canned tomatoes; squeezed   
              - dry, chopped very fine   
         4 oz White wine   
         1 oz White wine vinegar   
         1 c  Chicken stock   
         1 lb U-25 shrimp; peeled   
         2 tb Butter   
         2 tb Julienne basil   
         1 lb Spaghetti   
       
     Add some olive oil to a large Dutch oven and bring to   
     medium high heat.   
        
     Add the shallot and garlic and cook until it starts to   
     brown.   
        
     Stir in the canned tomatoes and vinegar and cook for 4   
     to 5 minutes until slightly reduced.   
        
     Pour in the chicken stock and bring to a simmer and cook   
     for 5 minutes.   
        
     In a separate pan, add a drizzle of olive oil and bring   
     to high heat. Once the pan is very hot, add the shrimp   
     and sear them on both sides. Cook for 1 minute.   
        
     Pour the sauce over the shrimp and cook for 4 to 6   
     minutes, until the shrimp are cooked through and the   
     flavors are combined. Then remove the shrimp.   
        
     Meanwhile, bring a large pot of salted water to a boil   
     and add the spaghetti, cooking 1 minute short of package   
     Add the cooked pasta, butter, and basil to the sauce.   
     Cook, stirring, until the butter is incorporated into   
     the sauce.   
        
     Serve the pasta with the shrimp on top and enjoy!   
        
     By: Yotam Ottolenghi   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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