Who does not like shrimp?! I always try to buy whole fresh shrimp that have not been peeled. You can make great stock or sauce from the peels like in this recipe. The Salvador blend has seafood essence which adds even more depth to this dish.
Shrimp Salvador with Israeli Mignonette
Lior Lev Sercarz
1 pound whole un-peeled shrimp, peel removed (and saved), then deveined
1 red onion, peeled and finely diced
1 tablespoon Salvador N.19 spice
2 teaspoons soy sauce
2 tablespoons orange juice
1/2 cup cilantro leaves
In a sauce pan, heat some olive oil and sauté the shrimp shells for about 5 minutes on medium heat until they turn slightly red.
Add half of the diced onion, half of the Salvador spice and cook for another 2 minutes. Add the soy sauce and orange juice and cook for 2 more minutes.
Add 2 cups of water and bring to a simmer. Cook on low heat for about 30 minutes. Strain the stock and place back in a clean sauce pan. Bring to a simmer and cook until it is reduced by 2/3. Taste and add salt to taste.
Season the shrimp with the remaining Salvador spice and salt. Heat some olive oil in a pan and cook the shrimp for about 1 minute on each side. Add the hot shrimp sauce to the pan and cook for another minute. Place on a serving dish.
Mix the remaining diced onions with some lemon juice and olive oil and pour over the shrimp. Top with the fresh cilantro leaves and serve.
Variations & Ideas:
Add some cooked pasta to the pan with the sauce and shrimp for a great pasta shrimp dish.
Add 1/2 cup of tomato sauce to the pan with the shrimp stock for a richer and thicker sauce.
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