Smoky shrimp and artichoke ragout with bucatini
Ragout and stew
The snow had started falling, so I wanted to make a hearty dish with a lb. of jumbo shrimp and whatever else I had on hand. After I started cooking I realized I had no white wine for the ragout so I use a combination of almontillado sherry and mirin to sharpen the flavors. Then pimenton was a natural seasoning choice.
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