Shrimp Supreme
 
 
Author:
Cuisine: Creole
Serves: 4
Ingredients
  • ¼ cup butter
  • ½ cup finely diced onion (or leeks or green onions)
  • ¼ cup finely diced celery
  • 2 tablespoons flour
  • 1 tablespoon chili powder
  • ⅛ tsp. cinnamon
  • 1 bay leaf
  • 2 cups shrimp stock* (or chicken stock)
  • 2 14 oz. cans of diced tomatoes, drained (reserve liquid)
  • 1 tablespoon vermouth (or champagne vinegar)
  • 1 to 3 chili pods split & seeded with extra for dicing and garnishing
  • 1 lb. small peeled shrimp
  • 1 tsp. sugar
  • chopped chili or parsley to garnish
  • Rice or pasta prepared according to package directions
  • For the optional shrimp stock:
  • Shells & heads from 2 lbs. of shrimp
  • 1 tablespoon olive oil
  • 3 pods garlic, crushed
  • 3 cloves (or more if desired)
  • ⅓ cup celery (include leaves if possible)
  • 1 medium carrot, peeled & cut into chunks
  • ½ of a medium onion cut into quarters
  • 3 sprigs parsley, including stems
  • 1 bay leaf
  • ½ tsp. black pepper or whole peppercorns
  • 5 cups water (or to cover)
Instructions
  1. Melt the butter over low heat.
  2. Add onion & celery and cook for about 5 minutes until soft.
  3. Sprinkle the flour over the butter and vegetables and cook for a minute.
  4. Add chili, cinnamon, bay leaf, sugar and vermouth.
  5. Slowly stir in broth then add tomatoes and simmer for 10 or 15 minutes, covered.
  6. Add shrimp and cook for several more minutes.
  7. Garnish with parsley or diced peppers.
  8. For the Shrimp Stock::
  9. Add a couple of tablespoons of oil to the pan.
  10. Add the heads and shells and stir over medium heat until pink, about 10 minutes. They should give off a noticeable aroma. This develops flavor.
  11. Add water, veg, bay leaf, garlic, and cloves.
  12. Boil for 30 minutes.
  13. Strain and reserve.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/shrimp-supreme/