Focus on food: January 30, 2007

Ted's Pork & Shrimp

The following recipe is from our Westport Cooks Archives and the previous class Giorgio's Steak House Techniques held by Giorgio's Steak House. You can use this recipe and add your own style as you make your own Chile Verde.

Ingredients:

• 12 uncooked shrimp
• 1 lb. Pork tenderloins
• 2 cups of water
• 1 small onion julienne
• 2 tablespoons chopped garlic
• 2 medium chopped tomatoes
• 1 cup white wine
• 1 cup tomato juice
• 1 lb. Butter
• salt and pepper to taste
• stick of Lees French Bread

Directions:
• In a skillet, place the pork and fill with water until 1/2 covered. Cook for about 5-6 minutes, until tender.

• Add 2 tablespoons melted butter and add the julienne onion. Sweat until golden in color, then add the chopped garlic, lower the flame, and cook until the garlic is fragrant.

• Add the shrimp and the white wine with the tomato juice. Let simmer for approximately 15 minutes or until the shrimp is fully cooked .

• Serve with toasted French Bread.