3 lbs. shrimp, head and shell on
2 sticks butter
2 tablespoons tomato paste
2 bunches green onions, thinly sliced
2 cloves garlic
1 teaspoon thyme
1 bay leaf
½ cup shrimp stock
Hot sauce and salt to taste
Peel shrimp and make a stock by boiling peels and heads together with green onion trimmings and any other aromatic vegetable parings (celery, carrot, onion) available. Boil for 10 minutes; strain and reserve.
Melt butter in a sauté pan. Whisk in tomato paste, cooking together over medium high heat for 3 minutes. Add green onions and stir together for 2 minutes. Whisk in stock, making a gravy. Add garlic and herbs. Reduce heat to a simmer, cover and cook for 5 minutes. Add shrimp, salt and hot sauce. Cover and cook for 2 minutes. Shrimp are done when they are just opaque and curl. Taste to check seasonings and serve over rice.
Previously – How to peel a head-on shrimp
Laissez les bons temps rouler! Eatocracy is in New Orleans this week getting ready for the second edition of our Secret Supper tonight. We'll be celebrating the people, purveyors and places that make this such a significant food town, and hope you'll join in with your questions, memories, restaurant suggestions and general bonhomie.
This recipe is a variation of a classic that looks great for those who want an interesting dish, but don't have the time to spend that housewives in the 19th century did. Louisianans usually use "the trinity" of onion, garlic and green pepper. They also usually star with a roux made of butter and flour. It may be a bit less healthy, but it is tasty!
hard to find head-on shrimp here in new mexico, so i just use the shells to make the stock. this sounds like a good, quick recipe. can't wait to try it! mebbe almost as good as my daddy's!
It looks cool and tasty. For more healthy and creative recipes, pleas visit:
Check it out. I personally like it very much.
Get every new post delivered to your Inbox.
Join 8,155 other followers