Hey everyone, hope you are having an amazing day today. Today, we’re going 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.
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 simple, it’s quick, it tastes yummy. Shrimp in shrimp sauce is something which I have loved my whole life. They are nice and they look fantastic.
Ingredients for Shrimp Dipping Sauce: All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. The sweet chili sauce can be found in the Asian food section of the grocery store. You cook them in butter in a skillet, then set aside.
To begin with this recipe, we must prepare a few components. You can have 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:
- Take 20 or so fresh shrimp
- Take 1 leek, medium-sized, chopped
- Make ready 1 rib celery, medium-sized, chopped
- Get 1 carrot, small, chopped
- Prepare 1/2 bell pepper, chopped
- Prepare 1 tsp tomato paste
- Get 1 cup chicken stock
- Make ready 1 bay leaf
- Prepare 2 1/2 tbs olive oil
- Take 1 tsp smoked paprika
- Take 1/4 tsp celery seeds
- Get 1/4 tsp black pepper
- Prepare 2 tbs flour
- Prepare 2 tbs butter
- Get 1/4 fresh lemon
- Make ready 1/2 tsp dried parsley
- Make ready 1 cup grape tomatoes, cut into thirds (optional)
- Make ready 2 tsp capers (optional)
- Get To taste, salt and pepper
Although most products are clearly labeled shrimp paste or shrimp sauce, it is not always wise to rely on them. It is clear that there are several varieties of shrimp sauce. I found this recipe to be a great salad or cold shrimp dressing. To start: Peel and devein the shrimp, unless using shrimp that's already peeled and deveined.
Instructions 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.
Remove from broth: remove the shrimp and veggies from the broth and place in a large bowl. Make butter sauce: combine melted butter with some of the leftover broth. Pour this over the shrimp and veggies so they are coated in the garlic butter mixture. The sauce for the shrimp was AMAZING. Shrimp & pineapple are a winning combination and having them in a taco is even better.
So that’s going to wrap this up with this special food shrimp in shrimp sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
