A 15-minute shrimp in sauce with rich flavors of tomato and capers. Really? Absolutely! Bold and delicious doesn’t always have to take a lot of time
- 16 Raw shrimp. Medium, peeled and deveined
- 1-½ cup Vegetables soup
- ¼ cups Dry white wine (such as Pinot Grigio or Chardonnay)
- ½ cups chopped onion
- 2 cloves Garlic, medium, diced
- 1 tbsp Tomato Paste
- 3 teaspoons Capers, drained
- 1 tbsp flour, heap
- 2 tablespoons Butter, softened, separated
- Salt and pepper to taste (optional)
- 2 tablespoons Chopped parsley for garnish (optional)
Start by preparing the white roux dough. In a small, deep bowl, whisk the flour and half the softened butter vigorously until a thick, creamy batter forms. Put aside.
Stir tomato paste into vegetable broth until blended.
In a large skillet over medium heat, melt the remaining butter and lightly brown the onion and garlic. Only for about a minute or until aromatic.
Add the shrimp and cook for one minute, or until the side down begins to pink. Then return them.
Immediately add the wine and stir. Then add the vegetable broth liquid/tomato puree and the capers.
Increase the heat to medium-high and bring to a rapid boil. Then lower the heat to medium.
In the center of the pan, add a teaspoon at a time of the roux paste and whisk quickly to dissolve and distribute. Continue adding the roux paste a teaspoon at a time, whisking and distributing after each addition, until the sauce begins to look creamy but not thick. It should move like a liquid and be pourable, while maintaining a rich, creamy texture. You probably won’t need all the roux.
Taste for seasoning and add salt and pepper if desired. Vegetable broth will usually add enough sodium, so adding salt may not be necessary.
Continue to cook the shrimp in the sauce for about 3 more minutes, stirring frequently, to allow the flour to cook through.
Then remove from the heat, garnish with chopped fresh parsley and serve.