Boiled Spiced Shrimp with Whole Tomato Ketchup

Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound large shrimp
  • 1 carrot
  • 1 celery
  • 1 small onion
  • 1 tablespoon sherry vinegar
  • 1 tablespoon rice vinegar
  • Salt
  • 1 tablespoon shrimp boil spice
  • 2 pints grape tomatoes
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • Pinch ground cloves
  • 2 tablespoons vegetable oil
Directions
  • Heat a pot of water to a boil. Peel and devein the shrimp. Put the shells into another pot along with the carrot, celery, onion, sherry and rice vinegars, 1 cup water and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer for 30 minutes.

  • While the stock is cooking, mix the shrimp with the shrimp boil spice and refrigerate. Make an ice bath by placing ice cubes and cold water in a bowl. 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. Work in a few batches so you don't overcook the tomatoes. Peel the tomatoes and set aside.

  • Put 1 cup water, the sugars, pinch of cloves and 2 tablespoons salt in a saucepot and bring to a boil. Add the tomatoes and cook for 3 minutes. Set aside.

  • Strain the shrimp stock and keep warm. Remove the shrimp from the refrigerator. Place a saute pan on high heat, add the oil, then the shrimp and cook for 1 minute. Add the stock and cook until the shrimp turn pink, about 3 minutes. Serve the shrimp with the ketchup on the side.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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