awesome shrimp in a tomato fumet

How To Make awesome shrimp in a tomato fumet

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  1

  Gather your ingredients.
• 
  2

  Peel and devein the shrimp, and reserve the shells.
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  3

  Add the peeled shrimp to a bowl, and add the salt.
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  4

  Mix, cover, and reserve.
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  5

  Chef’s Note: Place the shrimp in the fridge until ready for use.
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  6

  Shrimp are sold by size and the standard quantitative unit in the United States is count per pound. For instance "16/20" denotes 16-20 shrimp per pound. This method is valid for fresh or frozen in the shell without the head on. The "U" designation stands for "under", meaning less-than the count per pound. For instance, "U/10" means that the shrimp are large enough that less than 10 make up 1 pound. To help determine the size, a trade designation such as Jumbo or Medium, may accompany the count per pound on retail packaging.
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  7

  Use a strainer to separate the whole tomatoes from the juice.
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  8

  Chef’s Note: Puncture the tomatoes with a fork to extract as much juice as possible.
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  9

  Reserve the juice and the tomatoes in separate bowls.
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  10

  To make the tomato fumet, start by adding 1 Tablespoon of oil to a sauté pan over medium high heat.
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  11

  Add the shrimp shells to the pan.
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  12

  Cook the shells until they begin to brown, about 5 to 7 minutes.
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  13

  Deglaze the pan with the white wine.
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  14

  Allow the mixture to simmer over medium heat until the liquid is reduced to 2 tablespoons, about 4 minutes.
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  15

  Add the reserved tomato liquid to the pan, and continue to simmer for an additional 5 minutes.
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  16

  Drain the liquid and discard the shells.
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  17

  Wipe out the skillet, place over medium heat, and add the remaining (2 tablespoons) of grapeseed oil.
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  18

  Add the garlic, red pepper flakes, and oregano to the pan, and allow the spice to bloom for 2 minutes.
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  19

  Add the anchovies, and mash into the mixture, and cook for about 30 seconds.
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  20

  Chef’s Note: The anchovies are there to compliment the shrimp… the dish WILL NOT taste like anchovies… Trust me.
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  21

  Reduce the heat to medium low, and add the reserved tomatoes.
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  22

  Mash the tomatoes into the skillet.
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  23

  Return the reserved tomato liquid to the pan, and combine with the remaining ingredients(basil, parsley, pepperoncini, and juice).
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  24

  Allow the ingredients to simmer for 5 minutes.
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  25

  Chef's Tip: The sauce is ready when you can drag a trail through the sauce with a wooden spoon.
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  26

  Add the shrimp, to the pan.
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  27

  Continue to simmer until the shrimp are cooked through, about 3 to 5 minutes.
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  28

  Chef’s Tip: Shrimp are fully cooked when they are opaque and whitish in color.
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  29

  Chef's Note: If you want the sauce to have a slightly brighter taste. Then don't stir in the basil, or parsley (Step 23), until the very end.
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  30

  Serve while still nice and warm. Enjoy.
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  31

  Keep the faith, and keep cooking.
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