I ONLY TWEAKED THIS EASY AND DELICIOUS SHRIMP RECIPE BY PAULA WOLFERT FROM MEDITERRANEAN COOKING. THE TECHNIQUE INTRIGUED ME: YOU COOK DOWN CHOPPED ONIONS, OLIVE OIL AND WATER UNTIL THE WATER EVAPORATES AND THE ONIONS TURN GOLDEN. COOKING THE ONIONS IN WATER SOFTENS THEM SO WHEN THEY START TO BROWN, THEIR TASTE IS A BACKROUND NOTE, SOON TO BE SUPPLANTED BY THE SWEETNESS OF THE SHRIMP AND SLIVERED GARLIC. THIS IS NOT A SEASONAL DISH, BUT SINCE IT IS SUMMER I SERVED IT WITH A FRENCH POTATO SALAD, FLAVORED WITH WHITE WINE, WHOLE GRAIN MUSTARD AND SHAVED FENNEL ALONG WITH A BLUE LAKE STRING BEAN SALAD WITH RAW TOMATOES. I’VE ALSO MADE IT WITH ORSO OR RICE AND IT WOULD GO JUST AS WELL WITH CANNELINI BEANS.
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