Gulf Shrimp Fondue Recipe - Cooking Index
Gulf Shrimp Fondue Recipe - Cooking Index
| 4 tablespoons | 60ml | Olive oil - divided |
| 3 cups | 711ml | Shrimp heads |
| 2 oz | 56g | Lemongrass |
| 1/2 teaspoon | 2.5ml | Fennel seeds |
| 2 tablespoons | 30ml | Minced shallots - plus |
| 1 | Shallot - minced | |
| 4 cups | 250g / 8.8oz | Chopped tomato - plus |
| 4 tablespoons | 60ml | Large-diced peeled seeded tomatoes |
| 4 tablespoons | 60ml | Dry vermouth |
| 1/4 cup | 59ml | Sherry |
| 1 | Cayenne | |
| 2 sections | Lemon thyme | |
| Water - to cover | ||
| 2/3 lb | 302g / 10oz | Tail-on gulf shrimp - peeled, deveined, |
| And cut in half | ||
| 3 tablespoons | 45ml | Butter |
| 1/2 | Garlic clove - crushed | |
| 2 tablespoons | 30ml | Fines herbs |
| = (chervil, parsley, tarragon and chives) |
In a saucepan, heat 2 tablespoons of the olive oil over high heat until smoking. Add shrimp heads and saute until they turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes.
Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve.
In a saucepan, heat remaining 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve.
In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm.
Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs.
Serve alongside or on top of cooked risotto.
This recipe yields ?? servings.
Source:
MELTING POT with DiSpirito - (Show # MP-1B27) - from the TV FOOD NETWORK
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