date: 2020-12-30T04:15:36.928Z image: https://img-global.cpcdn.com/recipes/56cbeed7f75d76c2/751x532cq70/shrimp-in-shrimp-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/56cbeed7f75d76c2/751x532cq70/shrimp-in-shrimp-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/56cbeed7f75d76c2/751x532cq70/shrimp-in-shrimp-sauce-recipe-main-photo.jpg author: Leila Conner ratingvalue: 4 reviewcount: 46354 recipeingredient: - " or so fresh shrimp" - " leek mediumsized chopped" - " rib celery mediumsized chopped" - " carrot small chopped" - " bell pepper chopped" - " tomato paste" - " chicken stock" - " bay leaf" - " olive oil" - " smoked paprika" - " celery seeds" - " black pepper" - " flour" - " butter" - " fresh lemon" - " dried parsley" - " grape tomatoes cut into thirds optional" - " capers optional" - " To taste salt and pepper" recipeinstructions: - "Dice up the leek, celery, carrot, and bell pepper (I'm going to call this the mirepoix, even though it technically isn't)" - "Peel the shrimp, reserving the heads, tails, and shells for the sauce." - "In a large saucepan, heat 1 tbs of oil over medium heat and sauté the mirepoix (with the bay leaf) until tender." - "Add in the tomato paste and and stir until combined." - "Add the reserved heads, tails, and peels to the mirepoix, mix to coat with oil, and press down on them a few times with a spatula to get out all that good shrimp flavor. Sauté for another five minutes or so until the shrimp parts turn red, stirring and pressing occasionally." - "Add the chicken stock, bring the heat up to a boil, then reduce and let simmer until stock is reduced by 1/2 or so." - "In the meantime, make a brown roux with the butter and flour. I did this by melting the butter, adding in the flour and stirring continuously over medium heat for about six minutes or so until it turned caramel colored and gave off a nutty smell. Set roux aside." - "When sauce is reduced, pour the contents of the sauce pan into a strainer over a small saucepan until all you have is the liquid broth." - "Add the celery seeds, paprika, and black pepper to the broth. Bring up the heat and incorporate the roux. Reduce until sauce coats the back of a spoon -- runny but not watery. NOTE: I would use between 1 and 1 1/2 tbs of the roux -- I put 2 tbs in the recipe to err on the side of caution. Taste the sauce and season as necessary; I didn't add any salt because the chicken stock had enough already." - "In a separate pan, heat 1 tbs oil over medium and cook the shrimp with the lemon juice, the dried parsley, and the pepper. I cook the shrimp in batches to avoid crowding. Season to taste." - "For the tomatoes, cook them over medium heat with 1/2 tbs of oil until tender or you can cook them in batches with the shrimp. Season to taste." - "Add shrimp to plate, pour on the sauce, top with tomatoes and capers, and serve." categories: - Recipe tags: - shrimp - in - shrimp katakunci: shrimp in shrimp nutrition: 208 calories recipecuisine: American preptime: "PT36M" cooktime: "PT36M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, shrimp in shrimp sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious. Shrimp in shrimp sauce is one of the most popular of current trending meals on earth. It's easy, it's quick, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Shrimp in shrimp sauce is something that I've loved my whole life. To begin with this particular recipe, we have to prepare a few components. You can have shrimp in shrimp sauce using 19 ingredients and 12 steps. Here is how you cook that. ##### The ingredients needed to make Shrimp in shrimp sauce: 1. Prepare or so fresh shrimp 1. Make ready leek, medium-sized, chopped 1. Take rib celery, medium-sized, chopped 1. Prepare carrot, small, chopped 1. Make ready bell pepper, chopped 1. Make ready tomato paste 1. Prepare chicken stock 1. Take bay leaf 1. Take olive oil 1. Prepare smoked paprika 1. Make ready celery seeds 1. Prepare black pepper 1. Make ready flour 1. Take butter 1. Take fresh lemon 1. Take dried parsley 1. Make ready grape tomatoes, cut into thirds (optional) 1. Get capers (optional) 1. Prepare To taste, salt and pepper ##### Instructions to make Shrimp in shrimp sauce: 1. Dice up the leek, celery, carrot, and bell pepper (I'm going to call this the mirepoix, even though it technically isn't) 1. Peel the shrimp, reserving the heads, tails, and shells for the sauce. 1. In a large saucepan, heat 1 tbs of oil over medium heat and sauté the mirepoix (with the bay leaf) until tender. 1. Add in the tomato paste and and stir until combined. 1. Add the reserved heads, tails, and peels to the mirepoix, mix to coat with oil, and press down on them a few times with a spatula to get out all that good shrimp flavor. Sauté for another five minutes or so until the shrimp parts turn red, stirring and pressing occasionally. 1. Add the chicken stock, bring the heat up to a boil, then reduce and let simmer until stock is reduced by 1/2 or so. 1. In the meantime, make a brown roux with the butter and flour. I did this by melting the butter, adding in the flour and stirring continuously over medium heat for about six minutes or so until it turned caramel colored and gave off a nutty smell. Set roux aside. 1. When sauce is reduced, pour the contents of the sauce pan into a strainer over a small saucepan until all you have is the liquid broth. 1. Add the celery seeds, paprika, and black pepper to the broth. Bring up the heat and incorporate the roux. Reduce until sauce coats the back of a spoon -- runny but not watery. NOTE: I would use between 1 and 1 1/2 tbs of the roux -- I put 2 tbs in the recipe to err on the side of caution. Taste the sauce and season as necessary; I didn't add any salt because the chicken stock had enough already. 1. In a separate pan, heat 1 tbs oil over medium and cook the shrimp with the lemon juice, the dried parsley, and the pepper. I cook the shrimp in batches to avoid crowding. Season to taste. 1. For the tomatoes, cook them over medium heat with 1/2 tbs of oil until tender or you can cook them in batches with the shrimp. Season to taste. 1. Add shrimp to plate, pour on the sauce, top with tomatoes and capers, and serve. So that is going to wrap this up with this exceptional food shrimp in shrimp sauce recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!