Gulf Shrimp Fondue

By á-170456

Ingredients

• 4 tablespoons olive oil divided
• 3 cups shrimp heads
• 2 ounces lemongrass
• 1/2 teaspoon fennel seeds
• 2 tablespoons minced shallots plus
• 1 shallot minced
• 4 cups chopped tomato plus
• 4 tablespoons large-diced peeled seeded tomatoes
• 4 tablespoons dry vermouth
• 1/4 cup sherry
• 1 pinch cayenne
• 2 sprigs lemon thyme
• Water to cover
• 2/3 pound tail-on gulf shrimp peeled, deveined, and cut in half
• 3 tablespoons butter
• 1/2 garlic clove crushed
• 2 tablespoons fines herbs (chervil, parsley, tarragon and chives)

Details

Servings 1

Preparation

Step 1

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.