Shrimp with Vanilla Sauce
3 pounds raw shrimp, unpeeled
2 tablespoons olive oil, divided
3 cups gluten-free fish or seafood stock
2 cups water
1/2 cup dry vermouth
1 cup dry white wine, such as sauvignon blanc
1 carrot, peeled and diced
2 stalks celery, diced
1 large shallot, peeled, and sliced
1 bay leaf
1 sprig fresh tarragon
2 sprigs Italian parsley
1 teaspoon tomato paste
4 whole peppercorns
1/2 vanilla bean, halved lengthwise, seeds scraped out with a knife
Salt to taste
3 tablespoons cold unsalted butter
Rinse shrimp under cold water. Peel them and place peeled shrimp in a bowl, reserving peels separately. Chill peeled shrimp.
Heat 1 tablespoon olive oil in a large pot. Add shrimp peels and cook, stirring occasionally, until fragrant and red in color, about 5 minutes. Carefully stir in vermouth and cook until the bottom of the pan is almost dry, about 3 minutes, stirring occasionally. Add white wine and cook for another 3 minutes, stirring. Add fish stock, water, carrots, celery, shallot, bay leaf, tarragon, 1 sprig parsley, tomato paste, peppercorns, vanilla bean seeds and pod. Bring to a boil, reduce heat to a low simmer and cook for about 45 minutes, uncovered.
Strain sauce into a large bowl, pressing the peels with a wooden spoon to yield as much liquid as possible. You should have about 2 cups liquid. Set aside while you cook the shrimp.
Devein shrimp and rinse them under cold water. Drain them thoroughly. Heat remaining tablespoon olive oil in a sauté pan. Add shrimp and cook over high heat, until just pink. Cook in batches as needed to avoid overcrowding the pan. Keep warm while you finish the sauce.
Add the liquid to the pan used for cooking the shrimp and bring to a simmer once more. Taste and adjust seasoning with salt and pepper. Take from the heat and add the butter, whisking constantly until it melts. Add shrimp to the sauce just to reheat. Chop leaves from remaining sprig of parsley and serve immediately.
Please log in to dish on this post.