Food My Muse

Shrimp Stock
0 Peel and devein your shrimp.
1 Heat up olive oil in a pan, add the shrimp peels and veggies. Sauté for 3-4 minutes. Add white wine, salt, peppercorns and 6-7 cups of water. Bring to a simmer for 45 minutes to 1 hour at least.
Shrimp
2 Add paprika, cayenne, salt, pepper and oregano to the shrimp.
7 Preheat a pan on high for 2 minutes. Add olive oil and give the shrimp a hard sear for 1 minute per side. Lower heat to low, add the shallots, garlic and deglaze with the wine.
3 Add butter to the pan along with the tomato paste. Cook for 2 minutes on medium, add in the flour and cook out on low for 4-5 minutes. Add chipotle adobo and stock, 1 cup at a time. Bring to a simmer until it thickens, about 5 minutes. Puree until smooth.
4 Add shrimp to the pan and let simmer for 2 minutes. Lower heat and add cream. Cook for 2 more minutes. Turn heat off and add herbs. Serve over rice and that is it!