This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Shrimp in shrimp sauce. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Shrimp in shrimp sauce as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Shrimp in shrimp sauce recipe. This Shrimp in shrimp sauce make for a tasty summer dinner that you can make it easy. The Shrimp in shrimp sauce recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Shrimp in shrimp sauce recipe.

Shrimp in shrimp sauce.

Before preparing the dish, we have done some research on how to cook Shrimp in shrimp sauce easily with perfect taste. You can cook Shrimp in shrimp sauce using 19 ingredients and 12 steps. Here is how you cook that.

Yummy Shrimp in shrimp sauce Recipe Ingredients

Prepare 20 of or so fresh shrimp.
You need 1 of leek, medium-sized, chopped.
It's 1 of rib celery, medium-sized, chopped.
Prepare 1 of carrot, small, chopped.
Prepare 1/2 of bell pepper, chopped.
It's 1 tsp of tomato paste.
You need 1 cup of chicken stock.
Prepare 1 of bay leaf.
You need 2 1/2 tbs of olive oil.
Prepare 1 tsp of smoked paprika.
It's 1/4 tsp of celery seeds.
You need 1/4 tsp of black pepper.
Prepare 2 tbs of flour.
You need 2 tbs of butter.
You need 1/4 of fresh lemon.
It's 1/2 tsp of dried parsley.
Prepare 1 cup of grape tomatoes, cut into thirds (optional).
You need 2 tsp of capers (optional).
Prepare of To taste, salt and pepper.

How to make Shrimp in shrimp sauce step by step

Dice up the leek, celery, carrot, and bell pepper (I'm going to call this the mirepoix, even though it technically isn't).
Peel the shrimp, reserving the heads, tails, and shells for the sauce..
In a large saucepan, heat 1 tbs of oil over medium heat and sauté the mirepoix (with the bay leaf) until tender..
Add in the tomato paste and and stir until combined..
Add the reserved heads, tails, and peels to the mirepoix, mix to coat with oil, and press down on them a few times with a spatula to get out all that good shrimp flavor. Sauté for another five minutes or so until the shrimp parts turn red, stirring and pressing occasionally..
Add the chicken stock, bring the heat up to a boil, then reduce and let simmer until stock is reduced by 1/2 or so..
In the meantime, make a brown roux with the butter and flour. I did this by melting the butter, adding in the flour and stirring continuously over medium heat for about six minutes or so until it turned caramel colored and gave off a nutty smell. Set roux aside..
When sauce is reduced, pour the contents of the sauce pan into a strainer over a small saucepan until all you have is the liquid broth..
Add the celery seeds, paprika, and black pepper to the broth. Bring up the heat and incorporate the roux. Reduce until sauce coats the back of a spoon -- runny but not watery. NOTE: I would use between 1 and 1 1/2 tbs of the roux -- I put 2 tbs in the recipe to err on the side of caution. Taste the sauce and season as necessary; I didn't add any salt because the chicken stock had enough already..
In a separate pan, heat 1 tbs oil over medium and cook the shrimp with the lemon juice, the dried parsley, and the pepper. I cook the shrimp in batches to avoid crowding. Season to taste..
For the tomatoes, cook them over medium heat with 1/2 tbs of oil until tender or you can cook them in batches with the shrimp. Season to taste..
Add shrimp to plate, pour on the sauce, top with tomatoes and capers, and serve..