Shrimp in shrimp sauce
Shrimp in shrimp sauce

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, shrimp in shrimp sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Shrimp in shrimp sauce is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Shrimp in shrimp sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few components. You can cook shrimp in shrimp sauce using 19 ingredients and 12 steps. Here is how you can achieve that.

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

In a large saute pan or wok, heat the canola oil over high heat until smoking. Add the shrimp and season with salt. 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.

Steps 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.

Your last step is to add the shrimps back to the skillet to reheat together with the sauce. 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. It is clear that there are several varieties of shrimp sauce.

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