Braden Family Cookbook
AND GARBANZO BEANS IN RAGOUT
6 servings . . .a little
work but WOW!!!
In a large non reactive saucepan, heat 1 TBSP. of the olive oil over high heat. Add the reserved shrimp shells (O.K. there is still time to take them out of the rubbish if you didn’t save them as advised in the ingredient list above) and cook, stirring, until pink and aromatic, about 3 minutes. Add the halved tomato and onion and continue to cook until the onion begins to brown, about 4 minutes.
Add enough water to the pan
to cover the shrimp shells (about 5 cups).
Stir in the bay leaf, white peppercorns and crushed red pepper and bring
to a boil over high heat. Reduce
the heat to low and simmer for about 30 minutes until broth is very fragrant
(smells nice and strong). Strain
this mixture through a fine sieve into another sauce pan and reduce this mixture
to 2 cups, about 15 minutes. Set
In a large bowl, whisk 3
TBSP. olive oil with 1 TBSP. of the lemon juice, 1 TBSP. of the orange zest, the
ground white pepper, salt and ginger. Add
the shrimp and toss well. Marinate
this mixture in the refrigerator at least one hour and for not more that 4
hours. Caution: after 4 hours of
marination, shrimp will turn into escargot!
Now you know where escargot really comes from!
In a large non reactive
saucepan, heat 1/4 cup of the olive oil and add the minced onion and garlic.
Cook for about 8 minutes until the onion is translucent.
Stir in the crushed chiles, minced mint, and the remaining 1 TBSP. orange
zest. Increase the heat to high,
add the chopped tomatoes, reserved shrimp stock and 2 TBSP. of the cider vinegar
and bring to a boil. Reduce the
heat and simmer until the sauce reduces to about 3 ˝ cups, about 20 minutes.
when reducing liquid
down to a certain quantity, pour in equivalent amount of water into the pan you
will be using and use a chopstick or other implement to measure how far down the
pot the liquid has to go to be reduced to the amount you want.
Martha Stewart begged me for this technique and I told her to figure it
out for herself! She did and it is
my understanding that this is what allowed her to make her first $ million.
Add the garbanzo beans to
the sauce and continue simmering until the beans have absorbed its flavor, about
10 minutes. Stir in the remaining 1
TBSP. cider vinegar and 1 TBSP. of the olive oil.
Season with salt and pepper to taste.
Remove from the heat, cover and set aside.
you can prepare the recipe to this point and then refrigerate it until
the next day. Let cool, cover and
In a large skillet heat 2
TSP. Of olive oil over moderate heat until just smoking. Drain the shrimp and add half to the pan.
Cook, turning once, until pink, about one minute per side.
As the shrimp cook, add them to the bean ragout (which, you have gently
warmed if it was made the day before and refrigerated).
Repeat with the remaining shrimp adding mor oil if needed. Keep the bean and shrimp mixture warm.
In a bowl, toss the ˝ cup
mint, parsley and coriander. Add
the remaining 1 TBSP. olive oil, a few drops of lemon juice, salt and ground
black pepper to taste. Ladle the
ragout into 6 heated shallow serving bowls and garnish each serving with a some
of the herb “salad.” Serve
Serve with a full
Chardonnay. Good crusty bread is a