top of page

Shrimp, Two Ways!

Updated: Dec 15, 2020

New Years is soon upon us. You may be looking for something special that you can prepare yourself. This is just the thing. Large shrimp in a sophisticated, intensely flavored sauce with a touch of sweetness and tang, this recipe is both a little unusual and definitely delicious.

Large Mexican White Shrimp are some of the best shrimp you can buy. We sell them, along with the fish stock if you don't want to make that yourself. For the holidays you might want to pre order, just in case. They can be big sellers!

Use it as an amazing appetizer or with pasta to make a complete anytime meal. We've adapted the recipe from the classic The Silver Spoon circa 1950, translated from Italian to English in 2005.

To the New Year and better times ahead.

Serves 4 as an appetizer or 2 as a dinner with pasta


Shrimp in Strong Sweet Sauce

  • 1 pound large or jumbo shrimp, peeled and deveined (reserve the shells). Strongly suggest using Mexican White Shrimp

  • 5 TB olive oil

  • 2 celery stalks, finely chopped

  • 2 carrots, finely chopped

  • 1 medium onion, finely chopped

  • 1 leek, finely chopped

  • 1/2 cup brandy

  • 3/4 cup dry white wine

  • 1 cup Fish Fumet (For this recipe, reduce regular fish stock by half to get fish fumet)

  • 1 spring fresh thyme

  • 1 bay leaf

  • 2 ripe tomatoes, peeled, seed and chopped or 1/2 14 oz can diced tomatoes

  • 2 lemons

  • 1 TB sugar

  • All purpose flour (enough to dust the shrimp)