Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, shrimp in shrimp sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

It takes a few seconds to make and it's tastes WAY better than store bought. You'll notice nice restaurant serves shrimp this way. The shrimp served with your cocktail sauce will be served cold, but thawed and with. Deveining Shrimp: Dark shrimp veins are usually removed for aesthetic purposes.

Shrimp in shrimp sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Shrimp in shrimp sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook shrimp in shrimp sauce using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp in shrimp sauce:

1. Get 20 or so fresh shrimp
2. Get 1 leek, medium-sized, chopped
3. Take 1 rib celery, medium-sized, chopped
4. Take 1 carrot, small, chopped
5. Make ready 1/2 bell pepper, chopped
6. Make ready 1 tsp tomato paste
7. Make ready 1 cup chicken stock
8. Make ready 1 bay leaf
9. Prepare 2 1/2 tbs olive oil
10. Make ready 1 tsp smoked paprika
11. Get 1/4 tsp celery seeds
12. Get 1/4 tsp black pepper
13. Take 2 tbs flour
14. Get 2 tbs butter
15. Make ready 1/4 fresh lemon
16. Get 1/2 tsp dried parsley
17. Get 1 cup grape tomatoes, cut into thirds (optional)
18. Prepare 2 tsp capers (optional)
19. Prepare To taste, salt and pepper

This fact didn't stop millions of people from enjoying the dish at many Chinese restaurants over the years, however. The delicious shrimp speak for themselves and the luxurious. Don't stress over exact measurements, this demo is flexible and the recipe is forgiving. This is the shrimp sauce found in Japanese steakhouses.

Steps 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)
2. Peel the shrimp, reserving the heads, tails, and shells for the sauce.
3. In a large saucepan, heat 1 tbs of oil over medium heat and sauté the mirepoix (with the bay leaf) until tender.
4. Add in the tomato paste and and stir until combined.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. Add shrimp to plate, pour on the sauce, top with tomatoes and capers, and serve.

Don't stress over exact measurements, this demo is flexible and the recipe is forgiving. This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. Every one I went in I asked for it and they just looked really confused brought the red sauce you sometimes dip shrimp in. What is Shrimp with Lobster Sauce Made of?

So that is going to wrap this up for this special food shrimp in shrimp sauce recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!