Awesome Shrimp in a Tomato Fumet
By
Andy Anderson !
@ThePretentiousChef
15
It's partially based on a traditional Italian dish. In the traditional dish the shrimp are cooked along with the sauce to infuse the shrimp flavor into the liquid. What you wind up with are rubbery shrimp because they are totally overcooked.
Instead, I’m going to add the shrimp at the end, and to get the shrimp flavor into the sauce I’ll make a simple fumet.
So, you ready… Let’s get into the kitchen.
Ingredients
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1 1/2 lbjumbo shrimp (21/25 count), whole with tail and shell intact
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1 tspsalt, kosher variety
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3 Tbspgrapeseed oil, separated
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28 ozwhole canned tomatoes, in sauce
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1 cdry white wine
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4 clovegarlic, minced
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1/2 tspcrushed red-pepper flakes, or to taste
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1/2 tspdried oregano
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2anchovies
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1/4 cchopped basil
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1/4 cchopped parsley
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2 tsppepperoncini, chopped
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2 tsppepperoncini juice
How to Make Awesome Shrimp in a Tomato Fumet
- 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.