Boiled Spiced Shrimp With Whole Tomato Ketchup
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Shrimp (large)1
Carrot1
Celery1 small
Onion1 tbsp
Sherry Vinegar1 tbsp
Rice Vinegar1
Salt1 cup
Granulated Sugar1 cup
Brown Sugar1 pinch
Ground Cloves2 tbsps
Vegetable OilDirections:
1
Heat a pot of water to a boil
2
Peel and devein the shrimp
3
Put the shells into another pot along with the carrot, celery, onion, sherry and rice vinegars, 1 cup water and 1 tablespoon salt
4
Bring to a boil, turn down the heat and simmer for 30 minutes
5
While the stock is cooking, mix the shrimp with the shrimp boil spice and refrigerate
6
Make an ice bath by placing ice cubes and cold water in a bowl
7
Once the pot of water is boiling, blanch the tomatoes for 30 seconds, remove with a slotted spoon and quickly cool in the ice bath
8
Work in a few batches so you don't overcook the tomatoes
9
Peel the tomatoes and set aside
10
Put 1 cup water, the sugars, pinch of cloves and 2 tablespoons salt in a saucepot and bring to a boil
11
Add the tomatoes and cook for 3 minutes
12
Set aside
13
Strain the shrimp stock and keep warm
14
Remove the shrimp from the refrigerator
15
Place a saute pan on high heat, add the oil, then the shrimp and cook for 1 minute
16
Add the stock and cook until the shrimp turn pink, about 3 minutes
17
Serve the shrimp with the ketchup on the side