Shrimp and vegetable broth

Ingredients serves 4 – Vefa’s Kitchen page 176

  • 1kg jumbo shrimp
  • 4 tablespoons olive oil
  • 1 small onion halved
  • 1 small chile halved
  • 1 small carrot halved
  • 1 celery stalk halved
  • 1 garlic clove
  • 1 teaspoon paprika
  • salt and pepper
  • 5 tablespoons freshly squeezed lemon juice
  • fresh parsley or dill

Peel the shrimp leaving on the heads and tails; de-vein, rinse and drain well. Pour 250ml of water (seems a bit small? maybe that’s the point) and the oil into a heavy pan, add the onion, chile, carrot, celery, garlic and paprika and season with salt and pepper. Bring to the boil and cook on a high heat, stirring occasionally for 5 minutes.

Remove the vegetables with a slotted spoon. Add the shrimp, cover the pan and cook for 7-8 minutes over high heat until the shrimp is done stirring occasionally (don’t overcook or the shrimp will dry out). Remove from the heat and stir in the lemon juice. Serve sprinkled with parsley or dill.


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