This weeknight friendly recipe can either be pantry friendly (yank some shrimp from the freezer, and open a can of tomatoes), or perfect to show off the seasonal ingredients of summer with fresh shrimp and garden oregano. If you don’t serve with rice do add some crusty bread to soak up all the sauce.
Shrimp with Tomato, Celery and Oregano Veloute(serves 2)
1. Put your rice on to cook according to package directions. When done, fluff with a fork and leave covered until you are ready to plate.
2. Peel your shrimp and devein them. Heat a medium saucepan to medium high heat and add the shrimp shells, stir until fragrant and pink. Pour in the white wine and allow to cook until reduced by half and then add 2 cups of cold water. Bring to a gentle simmer and allow to simmer while you cook the rest.
3. Heat a medium saucepan to medium heat. Add the olive oil and the onion and celery along with a pinch of salt. Stir until softened. Push to the edges of the pan. Sprinkle shrimp with salt and pepper and place in the pan. Allow to cook for a minute then flip them, shrimp should be pink. Allow to cook on the other side for one minute.
4. Stir in the garlic and the oregano, shake the pan and allow to cook for a minute to become fragrant. Add the tomato paste and stir until combined. Slowly add in the flour and stir until well distributed. Pour your shrimp stock through a strainer and discard the shells. Slowly pour in the stock a ladle at a time, stirring until it is fully combined. Bring mixture to a simmer and cook until shrimp is cooked (this should only be a minute or two at this point).
5. Taste for seasoning and serve hot with rice.