Festive Shrimp with Shell-Infused Rice and Pepper Cream Sauce: A Gourmet Seafood Experience

I’ve developed this recipe to maximize the natural flavors of shrimp by utilizing every part of the ingredient. This sophisticated dish combines the rich essence of shell-infused rice with perfectly cooked shrimp in a velvety pepper cream sauce, creating a restaurant-quality meal right in your kitchen.

The Secret Behind the Flavor

What makes this dish exceptional is the use of shrimp shells to create an intensely flavored stock that infuses the rice with a deep seafood essence. This traditional technique, common in coastal cuisines worldwide, ensures that nothing goes to waste while maximizing flavor.

Ingredients

For the Shrimp and Shell Stock:

• 500g/1.1lb large fresh shrimp with shells
• 2 tablespoons olive oil (30ml)
• 2 garlic cloves, crushed
• 1 pinch salt
• 1 teaspoon paprika (2g)
• 500ml/2 cups water
• 1 bay leaf

For the Pepper Cream Sauce:

• 2 tablespoons olive oil (30ml)
• ½ onion, finely chopped (75g/2.6oz)
• 2 garlic cloves, minced
• 100g/3.5oz canned red peppers, chopped
• 1 pinch salt
• 1 teaspoon paprika (2g)
• 150ml/⅔ cup cooking cream
• Fresh parsley for garnish (optional)

For the Rice:

• 1 cup long-grain rice (200g)
• 1 cup strained shrimp stock (240ml)
• 1 tablespoon olive oil (15ml)

Detailed Instructions

Preparing the Shrimp

1. Begin with fresh shrimp at room temperature:

• Carefully peel the shrimp, leaving tails on if desired for presentation
• Remove the dark intestinal vein using a small knife
• Reserve all shells and heads for the stock
• Rinse peeled shrimp under cold water and pat dry

Creating the Shell Stock

1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
2. Add crushed garlic and sauté until fragrant (about 30 seconds).
3. Add shrimp shells and heads:

• Cook for 2-3 minutes, pressing with a wooden spoon to release flavors
• The shells should turn pink and become fragrant

1. Season with salt and paprika.
2. Add water and bay leaf:

• Bring to a gentle simmer
• Reduce heat to low
• Simmer for 20-30 minutes, occasionally pressing shells

1. Strain through a fine-mesh sieve lined with cheesecloth:

• Press gently to extract maximum flavor
• Discard solids
• Reserve strained stock

Making the Pepper Cream Sauce

1. Heat olive oil in a separate pan over medium heat.
2. Sauté chopped onion until translucent (5-7 minutes).
3. Add minced garlic and cook until fragrant (1 minute).
4. Add chopped red peppers:

• Cook for 3-4 minutes to meld flavors
• Season with salt and paprika

1. Pour in cooking cream:

• Bring to a gentle boil
• Reduce heat and simmer for 5 minutes

1. Transfer to a blender:

• Blend until completely smooth
• Return to pan and keep warm

Cooking the Rice

1. Rinse rice thoroughly until water runs clear.
2. In a medium saucepan, combine:

• Rinsed rice
• Shell stock
• Olive oil

1. Bring to a boil, then reduce heat:

• Cover tightly
• Simmer for 10 minutes or until liquid is absorbed
• Let stand, covered, for 5 minutes
• Fluff with fork before serving

Final Assembly

1. Heat olive oil in a large skillet over high heat.
2. Cook shrimp for 2 minutes per side until just pink.
3. Add warmed pepper cream sauce:

• Toss gently to coat
• Remove from heat immediately to prevent overcooking

1. Serve:

• Place shell-infused rice on warmed plates
• Top with sauced shrimp
• Garnish with fresh parsley if desired

Nutritional Information

Per serving:

• Calories: 520
• Protein: 31g
• Fat: 28g
• Carbohydrates: 42g
• Fiber: 2g
• Sodium: 890mg
• Cholesterol: 185mg

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Pro Tips for Success

• Use the freshest shrimp possible for best flavor
• Don’t skip making the shell stock – it’s essential for depth of flavor
• Watch cooking times carefully to avoid rubbery shrimp
• Make the sauce ahead and reheat gently if needed
• Use heavy-bottomed pans for even heat distribution

Storage and Reheating

• Store components separately in airtight containers
• Refrigerate for up to 2 days
• Reheat rice with a splash of water
• Gently warm sauce over low heat
• Cook fresh shrimp just before serving

Serving Suggestions

Serve this elegant dish:

• As a main course for special occasions
• Paired with a crisp white wine
• With a side of steamed vegetables
• Garnished with fresh herbs and lemon wedges
• Accompanied by crusty bread to soak up the sauce