ow and continue to cook for about 1 hour or until
ff heat; let stand, covered for 13 minutes. Drain, cover with
Shrimp stock:
Peel and devein shrimp, reserving the shells. Cover the shrimp and
nd garlic in the butter for about 10 minutes.
Add
For the Stock:.
Fry the ginger, garlic,
50\u00b0F.
Warm the stock in a saucepan along with
stir well.
Add the shrimp and saute just until they
o the pan and cook for 5 minutes, or until the
For the stock: Put the shrimp shells, chile, lemongrass, garlic, and
Rinse the shrimp in cold water and drain
e used.
Also, defrost shrimp, if needed.
Cut pineapple
nd set aside.
**Prepare shrimp stock by boiling down 1 cup
Halve them longways, then check for mud and dirt again and
Stock:
In a large stockpot
o 375 degrees. Toss shrimp shells with olive oil and
Peel and devein the shrimp, reserving the shells and heads
br>In large pot place shrimp shells, 2 quarts of water
Peel and devein shrimp. Place the peelings and heads
Saute green onions and oil on medium heat for 3 minutes.
Chop shrimp in.
Put fire on high and put shrimp stock and whipping cream in; mix well.
Add lemon juice and paprika.
Mix for 5 minutes.
When ready to eat, mix in cold stock and cornstarch until smooth.
Bring 2 cups shrimp stock to a boil in a