Shrimp Alhinho from Aldea Recipe

Name: Shrimp Alhinho from Aldea
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shrimp, heads; canola oil, as needed; 1/2 onion sliced thin; 1/2 fennel bulb, sliced thin; 2 celery ribs, sliced thin; 3 cloves garlic, crushed; 1 tablespoon fennel seed; 1 star anise; 1 tablespoon saffron; 1/2 cup brandy; 1/2 cup pernod; 1 teaspoon butter; 1 teaspoon tomato paste; water, enough to cover the mixture; 2 sprigs tarragon; 2 sprigs parsley; .2% xanthan gum****; 16 shrimp, cleaned and deveined; 4 tablespoons olive oil, divided; 6 cloves garlic, minced; 1/2 tablespoon pimenton; 1 tablespoon parsley, chopped; 1 tablespoon cilantro, chopped; 1 lemon, juiced; Paprika filament, for garnish; Micro cilantro, for garnish

Servings: persons

2 shrimp, heads
canola oil, as needed
1/2 onion sliced thin
1/2 fennel bulb, sliced thin
2 celery ribs, sliced thin
3 cloves garlic, crushed
1 tablespoon fennel seed
1 star anise
1 tablespoon saffron
1/2 cup brandy
1/2 cup pernod
1 teaspoon butter
1 teaspoon tomato paste
water, enough to cover the mixture
2 sprigs tarragon
2 sprigs parsley
.2% xanthan gum****
16 shrimp, cleaned and deveined
4 tablespoons olive oil, divided
6 cloves garlic, minced
1/2 tablespoon pimenton
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 lemon, juiced
Paprika filament, for garnish
Micro cilantro, for garnish

1
Toast the shrimp heads in a thin layer of canola oil.
2
Add mire poix of onion, fennel, and celery and spices, and sweat over heat until soft.
3
Deglaze first with the brandy, then with the pernod.
4
Add butter and tomato paste and cook two minutes.
5
Cover with water and simmer 30 minutes.
6
Take off the stove, add the herbs, and infuse 15 minutes.
7
Pass through a food mill, then strain through a chinois or fine mesh strainer.
8
Allow to cool, then add .2% xantham gum by total weight of the sauce and buzz with a beurre mixer.

621

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 shrimp, heads, canola oil, as needed, 1/2 onion sliced thin, 1/2 fennel bulb, sliced thin, and more.

Yes, Shrimp Alhinho from Aldea falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Alhinho from Aldea

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions