Awesome Shrimp In A Tomato Fumet Recipes

SKILLET SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
• Season shrimp with salt and pepper.
• Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
• Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
• Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
• Season with salt.
• Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.

AWESOME SHRIMP IN A TOMATO FUMET

Steps:

• 1. Gather your ingredients.
• 2. Peel and devein the shrimp, and reserve the shells.
• 3. Add the peeled shrimp to a bowl, and add the salt.
• 4. Mix, cover, and reserve.
• 5. Chef's Note: Place the shrimp in the fridge until ready for use.
• 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.
• 7. Use a strainer to separate the whole tomatoes from the juice.
• 8. Chef's Note: Puncture the tomatoes with a fork to extract as much juice as possible.
• 9. Reserve the juice and the tomatoes in separate bowls.
• 10. To make the tomato fumet, start by adding 1 Tablespoon of oil to a sauté pan over medium high heat.
• 11. Add the shrimp shells to the pan.
• 12. Cook the shells until they begin to brown, about 5 to 7 minutes.
• 13. Deglaze the pan with the white wine.
• 14. Allow the mixture to simmer over medium heat until the liquid is reduced to 2 tablespoons, about 4 minutes.
• 15. Add the reserved tomato liquid to the pan, and continue to simmer for an additional 5 minutes.
• 16. Drain the liquid and discard the shells.
• 17. Wipe out the skillet, place over medium heat, and add the remaining (2 tablespoons) of grapeseed oil.
• 18. Add the garlic, red pepper flakes, and oregano to the pan, and allow the spice to bloom for 2 minutes.
• 19. Add the anchovies, and mash into the mixture, and cook for about 30 seconds.
• 20. Chef's Note: The anchovies are there to compliment the shrimp... the dish WILL NOT taste like anchovies... Trust me.
• 21. Reduce the heat to medium low, and add the reserved tomatoes.
• 22. Mash the tomatoes into the skillet.
• 23. Return the reserved tomato liquid to the pan, and combine with the remaining ingredients(basil, parsley, pepperoncini, and juice).
• 24. Allow the ingredients to simmer for 5 minutes.
• 25. Chef's Tip: The sauce is ready when you can drag a trail through the sauce with a wooden spoon.
• 26. Add the shrimp, to the pan.
• 27. Continue to simmer until the shrimp are cooked through, about 3 to 5 minutes.
• 28. Chef's Tip: Shrimp are fully cooked when they are opaque and whitish in color.
• 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.
• 30. Serve while still nice and warm. Enjoy.
• 31. Keep the faith, and keep cooking.

FUMET

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
• Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

SHRIMP WITH TOMATOES, BASIL, AND GARLIC

Steps:

• In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp.
• Put the shrimp in a pie pan and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pan.
• Heat a medium skillet over medium heat. Season one side of the shrimp with salt and pepper; add the oil to the pan and turn the heat to high. Invert the pie pan over the skillet so the shrimp fall into the pan all at once.
• Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add the garlic to the pan. Turn the shrimp over with tongs. Turn the heat off and cook the shrimp for 1 minute in the residual heat of the pan. Shake the pan to combine the shrimp with the garlic and then transfer them to the bowl with the tomato mixture. Toss to combine. Serve hot or at room temperature.