• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 12
    OK

    Shrimp Essence

    Shrimp Essence is best described as a very flavorful stock that can be used any time you are cooking up shrimp to really bring out their flavor. Use it in soups, rice, or even as a sauce for seafood. Use it in this garlic seared shrimp dish


    Ingredients
    *
    canola oil, as needed
    2
    pounds
    shrimp heads
    1/2
    white onion, thinly sliced
    1/2
    fennel bulb, thinly sliced
    2
    celery stalks, thinly sliced
    5
    shallots, thinly sliced
    3
    garlic cloves, crushed
    1
    tablespoon
    fennel seeds
    1
    whole star anise
    1
    tablespoon
    saffron threads
    1/2
    cup
    brandy
    1/2
    cup
    Pernod
    1
    teaspoon
    unsalted butter
    1
    teaspoon
    tomato paste
    2
    sprigs fresh tarragon
    2
    sprigs fresh parsley
    *
    xanthan gum as needed
    Directions
    Heat a large, wide, deep saucepan over medium-high heat. Coat the bottom with a thin layer of oil. Add the shrimp heads and cook, stirring occasionally, until browned. Add the onion, fennel bulb, celery, shallots, garlic, fennel seeds, star anise, and saffron. Sweat, stirring occasionally, until the vegetables are soft but not browned. Deglaze with the brandy, stirring until the liquid has evaporated. Add the Pernod and cook until the liquid has evaporated.
    Stir in the butter and tomato paste and cook, stirring, for 2 minutes. Add 2 quarts water to cover, heat to a simmer, and simmer for 30 minutes. Remove from the heat, add the tarragon and parsley, and let stand for 15 minutes.
    Pass the mixture through a food mill, then press through a fine-mesh sieve. Weigh the strained mixture and calculate 0.2% of the total weight. That’s the amount of xanthan gum you’ll need. Cool the shrimp liquid, then stir in the xanthan gum.
    Puree with an immersion blender. Transfer to a saucepan and heat over medium heat until barely bubbling. Keep hot. Use the sauce immediately, refrigerate for up to 2 days, or freeze for up to 2 months.
    Reprinted With Permission From My Portugal: Recipes and Stories

    The base number of servings for this recipe is 12
    OK

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