Sloshed Shrimp
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 24
- Cholesterol
- 203
- Sodium
- 166
- Total: 1 hr 50 min
- Prep: 50 min
- Cook: 1 hr
Ingredients
2 tablespoons olive oil
1 1/2 pounds (21 to 25 count) shrimp, peeled and deveined, reserving shells
1 small white onion, finely diced, divided
1 carrot, peeled and grated
1 small celery stalk, finely diced
1 teaspoon tomato paste
1 quart water
1 small bay leaf
1 teaspoon lightly crushed black peppercorns
4 tablespoons butter, plus 1 stick cold butter cut into tablespoon size pieces
1 tablespoon chopped garlic
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon ground red pepper flakes
1 teaspoon paprika
1/4 lemon, juiced
1 bottle beer (recommended: Abita)
Hot sauce, to taste
1/4 cup sliced green onion
Directions
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, add olive oil. Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently. Add half the onion, the carrot and celery and cook, stirring, until softened. Stir in tomato paste and cook, stirring, about 2 minutes. Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes. Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat.
- 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. Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes. Stir in the lemon juice. Carefully arrange shrimp in a pan large enough to hold them without overlapping.
- Pour seasoned butter over shrimp and mix well with shrimp. Bake until just cooked through, about 10 minutes. (Do not overcook or you will have rubbery shrimp.)
- Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce. Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume.
- Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together. Remove from heat and adjust seasoning with salt, pepper and hot sauce. Arrange shrimp on a platter and drizzle with sauce. Garnish with sliced green onion.