Equipment
Ingredients
Main
- 450 g shrimp, peeled and deveined
- 4 sweet bell peppers
- 54 g ghee
- 2 shallot, chopped fine
- 264 g tomato paste
- 55 g unsalted butter
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Char the bell peppers over a gas flame or under a broiler at 230°C (450°F) until the skin is blackened on all sides.
Allow peppers to cool, then rub off the charred skin. Remove stems and seeds, then cut the flesh into pieces similar in size to the shrimp.
Heat the ghee in a large skillet over high heat. Sauté the shrimp briefly until they turn opaque and pink, then remove them from the pan and set aside.
Add the shallots to the same skillet and sauté for 1 minute without allowing them to brown.
Add the tomato paste to the skillet and bring the mixture to a boil.
Whisk in the butter, salt, and pepper until the butter is fully melted and incorporated.
Add the roasted pepper pieces to the sauce and return the mixture to a boil.
Return the shrimp to the skillet and cook for 1 minute until heated through to an internal temperature of 74°C (165°F).
Transfer the mixture to a serving dish and serve immediately.
Chef's Notes
- For the best char on the bell peppers, use a very hot flame or broiler. Don't be afraid of some blackening; it adds a lovely smoky depth.
- When sautéing shrimp, work in batches if necessary to avoid overcrowding the pan. This ensures a proper sear rather than steaming.
- Taste and adjust seasoning (salt and pepper) at multiple stages, especially after adding the tomato paste and butter, as flavors concentrate.
- The richness of the sauce comes from the emulsification of tomato paste and butter. Ensure the butter is whisked in thoroughly to create a smooth, cohesive sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Shrimp texture may become slightly rubbery upon thawing.
Reheating: Warm gently in a skillet over medium-low heat until the shrimp reach 74°C/165°F.
