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Episode 302: Under the Sea: Vanessa's Spicy Shrimp

By Aaron Welsh | Dec 11th, 2014

Challenge: Under the Sea

Dish: Vanessa's Spicy Shrimp

Ingredients:

10 shrimp
2 tomato, peeled & seeded
1 onion, rough chop
2 cloves of garlic
2 carrots, rough chop
2 celery, rough chop
1 sprig rosemary
1 tbsp thyme
1 tbsp paprika
1 tbsp cumin
½ tbsp cayenne
1 tbsp celery seed
1 tbsp fennel seed
1 bay leaf
1 lemon juice
½ cup white wine
1 cup seafood stock
2 tbsp sea salt
1 tbsp pepper
1 baguette
olive oil

Directions:

In pressure cooker, sauté rough chopped onion, garlic, carrot, celery, fennel. Add shrimp shells, spices, and salt. Place lid on and bring to pull pressure, then reduce to low heat. Cook for 45 min.

Cut baguette into croutons, pan fry in olive oil until crunchy on outside and soft in center.

Sear shrimp and reduce in separate pan.

Open pressure cooker, add contents to blender and puree.

Strain into another shallow pan, heat to reduce.

Add seafood to broth.

Top with fennel and crouton.

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