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Shrimp suquet with almond picada from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 165) by Emily Kaiser Thelin

  • almonds
  • Cognac
  • parsley
  • tomatoes
  • dried red pepper flakes
  • yellow onions
  • jumbo shrimp

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Accompaniments: Catalan "fried" rice

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Notes about this recipe

  • hirsheys on January 16, 2019

    This was the recipe I was most wanting in this book, and unfortunately, it was a bit of a let down for me. The best thing about this recipe is that the ingredients are mostly ones I already had. I used the mortar and pestle method to make the picada, but I wished I had used my mini food processor. All in all, I found the recipe to be a bit fussier than it needed to be. More importantly, I just wasn't thrilled with the taste. I added a little lemon juice which helped a little, but it just isn't my favorite.

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