Boiled Spiced Shrimp with Whole Tomato Ketchup

1. 1

   Heat a pot of water to a boil.

2. 2

   Peel and devein the shrimp.

3. 3

   Put the shells into another pot along with the carrot, celery, onion, sherry and rice vinegars, 1 cup water and 1 tablespoon salt.

4. 4

   Bring to a boil, turn down the heat and simmer for 30 minutes.

5. 5

   While the stock is cooking, mix the shrimp with the shrimp boil spice and refrigerate.

6. 6

   Make an ice bath by placing ice cubes and cold water in a bowl.

7. 7

   Once the pot of water is boiling, blanch the tomatoes for 30 seconds, remove with a slotted spoon and quickly cool in the ice bath.

8. 8

   Work in a few batches so you don't overcook the tomatoes.

9. 9

   Peel the tomatoes and set aside.

10. 10

    Put 1 cup water, the sugars, pinch of cloves and 2 tablespoons salt in a saucepot and bring to a boil.

11. 11

    Add the tomatoes and cook for 3 minutes.

12. 12

    Set aside.

13. 13

    Strain the shrimp stock and keep warm.

14. 14

    Remove the shrimp from the refrigerator.

15. 15

    Place a saute pan on high heat, add the oil, then the shrimp and cook for 1 minute.

16. 16

    Add the stock and cook until the shrimp turn pink, about 3 minutes.

17. 17

    Serve the shrimp with the ketchup on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.