Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, shrimp in shrimp sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Shrimp in shrimp sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Shrimp in shrimp sauce is something which I’ve loved my entire life. They are nice and they look fantastic.
The Finest Ingredients Worthy Of The People You Care About Most. Find Shrimp Online Right Now at Help. In a large saute pan or wok, heat the canola oil over high heat until smoking.
To get started with this recipe, we must prepare a few ingredients. You can have shrimp in shrimp sauce using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp in shrimp sauce:
- Take 20 or so fresh shrimp
- Prepare 1 leek, medium-sized, chopped
- Make ready 1 rib celery, medium-sized, chopped
- Get 1 carrot, small, chopped
- Prepare 1/2 bell pepper, chopped
- Take 1 tsp tomato paste
- Get 1 cup chicken stock
- Take 1 bay leaf
- Make ready 2 1/2 tbs olive oil
- Take 1 tsp smoked paprika
- Make ready 1/4 tsp celery seeds
- Take 1/4 tsp black pepper
- Take 2 tbs flour
- Get 2 tbs butter
- Make ready 1/4 fresh lemon
- Take 1/2 tsp dried parsley
- Get 1 cup grape tomatoes, cut into thirds (optional)
- Take 2 tsp capers (optional)
- Get To taste, salt and pepper
You cook them in butter in a skillet, then set aside. In the same skillet, you cook some garlic, then add cream, spices, and finely grated parmesan. Your last step is to add the shrimps back to the skillet to reheat together with the sauce. Making shrimp cocktail is a snap, but here are a few fave tips!
Steps to make Shrimp in shrimp sauce:
- Dice up the leek, celery, carrot, and bell pepper (I'm going to call this the mirepoix, even though it technically isn't)
- Peel the shrimp, reserving the heads, tails, and shells for the sauce.
- In a large saucepan, heat 1 tbs of oil over medium heat and sauté the mirepoix (with the bay leaf) until tender.
- Add in the tomato paste and and stir until combined.
- Add the reserved heads, tails, and peels to the mirepoix, mix to coat with oil, and press down on them a few times with a spatula to get out all that good shrimp flavor. Sauté for another five minutes or so until the shrimp parts turn red, stirring and pressing occasionally.
- Add the chicken stock, bring the heat up to a boil, then reduce and let simmer until stock is reduced by 1/2 or so.
- In the meantime, make a brown roux with the butter and flour. I did this by melting the butter, adding in the flour and stirring continuously over medium heat for about six minutes or so until it turned caramel colored and gave off a nutty smell. Set roux aside.
- When sauce is reduced, pour the contents of the sauce pan into a strainer over a small saucepan until all you have is the liquid broth.
- Add the celery seeds, paprika, and black pepper to the broth. Bring up the heat and incorporate the roux. Reduce until sauce coats the back of a spoon – runny but not watery. NOTE: I would use between 1 and 1 1/2 tbs of the roux – I put 2 tbs in the recipe to err on the side of caution. Taste the sauce and season as necessary; I didn't add any salt because the chicken stock had enough already.
- In a separate pan, heat 1 tbs oil over medium and cook the shrimp with the lemon juice, the dried parsley, and the pepper. I cook the shrimp in batches to avoid crowding. Season to taste.
- For the tomatoes, cook them over medium heat with 1/2 tbs of oil until tender or you can cook them in batches with the shrimp. Season to taste.
- Add shrimp to plate, pour on the sauce, top with tomatoes and capers, and serve.
Ensure the liquid is at a full rolling boil before adding shrimp. Allow the shrimp to cook in the hot water just a few minutes. Shrimp sauce can also be used as a condiment for dishes like stir-fried conch with vegetables and fried tofu. The shrimp paste used in these Cantonese dishes is called ham ha, and can be used sparingly. Another popular form of shrimp paste is belacan in Malaysia.
So that is going to wrap it up for this special food shrimp in shrimp sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
