Sloshed Shrimp
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 small
Celery Stalk (finely diced)1 tsp
Tomato Paste1 small
Bay Leaf1 tbsp
Garlic (chopped)1 tsp
Ground Cumin1 tsp
Dried Thyme1 tsp
Dried Basil1 tsp
Paprika1 cup
Green Onion (sliced)Directions:
1
Preheat oven to 350 degrees F
2
In a saucepan over medium heat, add olive oil
3
Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently
4
Add half the onion, the carrot and celery and cook, stirring, until softened
5
Stir in tomato paste and cook, stirring, about 2 minutes
6
Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes
7
Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat
8
In a skillet, melt on medium heat the 4 tablespoons of butter, add the remaining onion, and cook until softened and translucent, about 3 minutes
9
Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes
10
Stir in the lemon juice
11
Carefully arrange shrimp in a pan large enough to hold them without overlapping
12
Pour seasoned butter over shrimp and mix well with shrimp
13
Bake until just cooked through, about 10 minutes
14
(Do not overcook or you will have rubbery shrimp
15
) Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce
16
Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume
17
Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together
18
Remove from heat and adjust seasoning with salt, pepper and hot sauce
19
Arrange shrimp on a platter and drizzle with sauce
20
Garnish with sliced green onion