The best parts of touring are really the food and the people. Our stop in Austin last summer was no exception. Besides playing two nights in a row for milongas, we stayed with an amazing couple Denis and Dena, who love to cook three gourmet meals a day!!
It was such an inspiration to me, and I also learned some new cooking techniques. I’m sharing Denis’ Fideo recipe here, something I had never really cooked.
I also got some nice pinhole shots from the evening as the Texas light came into the dining room window.
Sicilian Shrimp Picchi-Pacchi with Fideos
8 ounces of fideos
Extra virgin olive oil
1 medium onion, finely chopped
3 large tomatoes
1 large clove of garlic, finely diced
Seafood stock(or substitute chicken stock)
1/4 cup of white wine
3/4 pound of fresh shrimp
Handfull of Peas
Parsley for garnish
1. Put a glug of olive oil in skillet at medium heat.
2. Saute fideos with turning until you obtain “peanut butter” color.
3. Remove fideos from skillet and set aside.
4. Reduce heat in skillet and add onions plus more olive oil if needed.
5. Saute onion until softened but don’t allow to brown, approximately ten minutes.
6. Cut tomatoes in half, remove seeds and juice, then grate the halves with a box grater and discard skins.
7. Add tomatoes and garlic to skillet and simmer for about ten minutes.
8. Add salt to taste.
9. Raise heat, add fideos and add enough seafood stock to cover fideos.
10. Turn fideo “nests” and jiggle with tongs as fideos begin to soften.
11. Add additional seafood stock as needed.
12. Add wine, shrimp and peas to skillet and simmer until the shrimp turn pink.
13. Garnish with parsley and serve.