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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The BEST recipe that I've had. From Canadian Living. Ingredients:
4 lbs large raw shrimp |
1 tablespoon butter |
4 shallots, finely chopped |
2 tablespoons tomato paste |
1/2 teaspoon paprika |
1 cup dry white wine |
2 cups whipping cream |
1 pinch pepper |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh chives |
Directions:
1. Peel and devein shrimp, reserving shells. Cover and refrigerate shrimp. (Make-ahead: Refrigerate for up to 8 hours.).
2. In large shallow saucepan, heat butter over medium heat; cook shallots, stirring, until softened, about 3 minutes. Add tomato paste and paprika; cook, stirring, for 1 minute. Add reserved shrimp shells; cook, stirring, until pink, about 2 minutes.
3. Add wine and 2 cups (500 mL) water, stirring to scrape up brown bits. Bring to boil; reduce heat and simmer gently for 20 minutes. Into clean saucepan, strain through fine-mesh sieve, pressing shells to extract liquid. Discard shells. (make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 8 hours. Reheat to continue.).
4. Add cream and pepper; bring to boil. Boil, stirring, until reduced by half, about 10 minutes. Add reserved shrimp; cook until pink, about 5 minutes. Stir in parsley.
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