Using scissors, cut the shells of the shrimp down middle of back; remove shells and set aside. Clean and devein shrimp. Place cleaned shrimp in a bowl with salt, pepper and a bay leaf; drizzle with lemon juice. Set shrimp aside to marinate 1 hour. To make fish stock, place shrimp shells in a saucepan with water, a bay leaf, onion slice, salt, pepper, thyme, and oregano. Cover and simmer 30 minutes; strain. Heat olive oil and butter in a skillet. Add chopped onion, garlic, and parsley; cook until soft. Coat marinated shrimp with flour, add to skillet with vegetables, and cook until lightly browned on both sides. Add wine and simmer until it is almost evaporated. Stir in tomato and 1/2 cup of more of the strained fish stock. Simmer 15 to 20 minutes or until the sauce is desired consistency. 3 to 4 servings  |
