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A nice shrimp recipe with a sauce made by cooking the shrimp heads in white wine and cream. Beautiful and delicious, especially if garnished with salmon roe.
- 1 lb / 500g raw shrimp, head-on
- 3 cloves garlic, minced
- 1 tbsp butter
- 1 cup / 250ml dry white wine
- 1 cup /250ml water
- 1/3 cup / 75ml heavy cream
- 1 tbsp cognac
- salt to taste
- pinch of cayenne - to taste
- pinch of saffron
- ca. 1 tsp corn starch dissolved in a small amount of water
- 1-2 tbsp parsley, coarsely chopped
- salmon roe as garnish (optional)
- Peel and de-vein shrimp. Keep heads and shells.
- Melt butter in a heavy pot over medium heat. Add shrimp heads and shells. Cook for a few minutes until fragrant, adjust heat so things don't burn. Add garlic, cook for 2-3 minutes.
- Add dry white wine and water and bring to a simmer. Simmer gently for about 15 minutes. Slowly stir in heavy cream, simmer for another 10 minutes.
- Strain through a fine sieve, press down on shrimp heads to extract as much of liquid and flavor as possible. Discard heads.
- Bring the liquid to a simmer again, add saffron, and cayenne cook gently for another 2-3 minutes. Adjust seasoning with salt.
- Remove from heat, slowly stir in cornstarch slurry, heat up again until the sauce thickens.
- Place shrimp in sauce, heat up for a few minutes until fully cooked.
- Serve over pasta, garnish with parsley and salmon roe (optional).
Preparation time ca. 1hour (including peeling the shrimp)
Yields ca. 4 servings (with the appropriate amount of pasta)
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