date: 2020-09-04T14:37:35.082Z 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: Calvin Hardy ratingvalue: 4 reviewcount: 11152 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: 250 calories recipecuisine: American preptime: "PT12M" cooktime: "PT54M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, shrimp in shrimp sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious. Shrimp in shrimp sauce is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes delicious. Shrimp in shrimp sauce is something which I've loved my entire life. They are nice and they look fantastic. To begin with this particular recipe, we have to first prepare a few components. You can cook shrimp in shrimp sauce using 19 ingredients and 12 steps. Here is how you can achieve that. ##### The ingredients needed to make Shrimp in shrimp sauce: 1. Make ready or so fresh shrimp 1. Get leek, medium-sized, chopped 1. Get rib celery, medium-sized, chopped 1. Take carrot, small, chopped 1. Make ready bell pepper, chopped 1. Take tomato paste 1. Get chicken stock 1. Make ready bay leaf 1. Get olive oil 1. Take smoked paprika 1. Make ready celery seeds 1. Make ready black pepper 1. Make ready flour 1. Take butter 1. Get fresh lemon 1. Make ready dried parsley 1. Make ready grape tomatoes, cut into thirds (optional) 1. Make ready capers (optional) 1. Make ready 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 it up with this exceptional food shrimp in shrimp sauce recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!