Shrimp in shrimp sauce
Shrimp in shrimp sauce

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, shrimp in shrimp sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Shrimp in shrimp sauce is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Shrimp in shrimp sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

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To begin with this recipe, we have to first prepare a few components. 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:
  1. Take 20 or so fresh shrimp
  2. Prepare 1 leek, medium-sized, chopped
  3. Get 1 rib celery, medium-sized, chopped
  4. Take 1 carrot, small, chopped
  5. Make ready 1/2 bell pepper, chopped
  6. Get 1 tsp tomato paste
  7. Make ready 1 cup chicken stock
  8. Prepare 1 bay leaf
  9. Prepare 2 1/2 tbs olive oil
  10. Get 1 tsp smoked paprika
  11. Prepare 1/4 tsp celery seeds
  12. Make ready 1/4 tsp black pepper
  13. Get 2 tbs flour
  14. Take 2 tbs butter
  15. Take 1/4 fresh lemon
  16. Take 1/2 tsp dried parsley
  17. Make ready 1 cup grape tomatoes, cut into thirds (optional)
  18. Make ready 2 tsp capers (optional)
  19. Get To taste, salt and pepper

Wonderfully creamy and flavorful, shrimp in cream sauce is a dish that comes together quickly and easily, making it perfect for a weeknight dinner. I make shrimps often for my family, so I'm always looking for new and interesting 🍤recipes. This rich cream sauce is probably one of my favorite ways to cook them. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines.

Instructions to make Shrimp in shrimp sauce:
  1. Dice up the leek, celery, carrot, and bell pepper (I'm going to call this the mirepoix, even though it technically isn't)
  2. Peel the shrimp, reserving the heads, tails, and shells for the sauce.
  3. In a large saucepan, heat 1 tbs of oil over medium heat and sauté the mirepoix (with the bay leaf) until tender.
  4. Add in the tomato paste and and stir until combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Add shrimp to plate, pour on the sauce, top with tomatoes and capers, and serve.

This rich cream sauce is probably one of my favorite ways to cook them. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces.

So that is going to wrap it up with this exceptional food shrimp in shrimp sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!