Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, shrimp in shrimp sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This search takes into account your taste preferences. What is Shrimp with Lobster Sauce Made of? One thing that I need to clarify is that no actual lobster is used in this dish. The name actually originates from the use of fermented black beans in the sauce, which the Cantonese use in creating lobster.
Shrimp in shrimp sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Shrimp in shrimp sauce is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have shrimp in shrimp sauce using 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Shrimp in shrimp sauce:
- Get 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
- Make ready 1 tsp tomato paste
- Get 1 cup chicken stock
- Prepare 1 bay leaf
- Make ready 2 1/2 tbs olive oil
- Get 1 tsp smoked paprika
- Prepare 1/4 tsp celery seeds
- Get 1/4 tsp black pepper
- Get 2 tbs flour
- Take 2 tbs butter
- Make ready 1/4 fresh lemon
- Prepare 1/2 tsp dried parsley
- Make ready 1 cup grape tomatoes, cut into thirds (optional)
- Take 2 tsp capers (optional)
- Get To taste, salt and pepper
Deveining Shrimp: Dark shrimp veins are usually removed for aesthetic purposes. We find that it's not essential to take them out, especially if you're pressed for time. Find hundreds of tasty ways to cook shrimp, including pasta and shrimp, grilled shrimp, and shrimp scampi, with tips and reviews from home cooks like you. These crispy shrimp are rolled in a coconut beer batter before frying.
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.
Find hundreds of tasty ways to cook shrimp, including pasta and shrimp, grilled shrimp, and shrimp scampi, with tips and reviews from home cooks like you. These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard. Shrimp sautéed in easy scampi sauce with garlic, butter, olive oil, and white wine, tossed with red pepper flakes and parsley. I'll put some frozen shrimp in a bowl of ice water, and if I'm serving them with pasta, by the time the pasta water has come to a boil the shrimp are defrosted enough to cook.
So that is going to wrap this up for this special food shrimp in shrimp sauce recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
