Seafood Shrimp
Servings: 4Equipment
- small saucepan
- medium saucepan
- soup pot
Ingredients
Velouté
- 2 Tbsp. butter
- 2 Tbsp. flout
- 2 cups fish stock
Stew
- 1 lb. red shrimp, cut into thirds
- 1 lb. yukon gold potatoes, diced
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- ½ onion, finely diced
- 1 clove garlic, finely chopped
- 2 tsp. dried thyme
- ½ tsp. ground cumin
- 1 tsp. salt
- ½ tsp. black pepper
- 1 Tbsp. lemon zest, (½ lemon)
- 1 bay leaf
- 2 cups fish stock
- 2 tsp. lemon juice, (½ lemon)
- parsley, chopped for garnish
Instructions
Velouté
- In a small sauce pan over medium heat, melt 2 Tbsp. of butter until foaming stops.
- Sift in 2 Tbsp. of flour and combine with a spatula until the flour and butter are combined and soft.
- Gradually, stir in 2 cups of fish stock until smooth.
- Reduce heat to a simmer and reduce sauce by half.
Potatoes
- Add potatoes to a medium sauce pan and cover with water.
- Boil potatoes for 10 minutes until they begin to soften.
Stew
- In a soup pot, heat 1 Tbsp. of oil and 1 Tbsp. of butter.
- Add the carrots, celery, and onion to the pot, add a pinch of salt, and sauté until they begin to soften.
- Add garlic and dried thyme and sauté for a minute until aromatic.
- Add shrimp and sauté for 2 to 3 minutes until they start to change color.
- Add lemon zest and let it bloom.
- Add 2 cups of fish stock, cumin, potatoes, and bay leaf and stir.
- Add the velouté sauce to the pot and stir.
- Add salt and pepper
- Bring the pot to a boil, then reduce the heat to a simmer.
- Simmer for 20 to 30 minutes until the shrimp and potatoes are done.
- Add lemon juice to finish and season to taste.
- Ladle into a bowl and, optionally, garnish with fresh parsley .