Boiled Spiced Shrimp with Whole Tomato Ketchup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 12
- Cholesterol
- 99
- Sodium
- 572
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
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.