The Recipes

Shrimp Bouilliabasse

Having worked in the restaurant and bar industry for years and years, holidays and busy nights are my least favorite time to go out, especially the nights when people who come out who rarely dine out.  The staff is frazzled and miserable; the cooks are pushed to their limit; the customers tend to not understand etiquette.  

So, tonight, I opened a really nice bottle of wine and spent some relaxing time worthy of Valentine's Day.  I can think of nothing sexier than seafood served in some kind of brothy goodness.


Shrimp Bouilliabasse


-          4-5 large shrimp, peeled and deveined

-          1 carrot, peeled and shaved

-          3 T. of onion, diced

-          1 celery rib, diced

-          Pinch of red pepper flake

-          1 T. tomato paste

-          1 garlic clove, minced

-          1 pinch of saffron threads

-          1 bay leaf

-          ¾ c. shrimp stock

-          Salt

-          White pepper

-          Blended oil

Heat 1 T. of oil in a small pan.  Add the celery and onion, season with salt, and let them soften for 3-4 minutes.  Add in the carrots and ginger and stir for another minute.  Next, add in the tomato paste and red pepper flakes.  Stir for another minute, then add in the saffron, bay and shrimp stock.  Let the mixture simmer for 15 minutes.

Remove the carrots, celery and onions.  Plate them in the middle of a shallow bowl.  Strain the stock and pour it back into the pan.  Lower the heat.

Season the shrimp with salt and white pepper.  Slide them into the stock and let them slowly poach until they are just cooked through; approximately 4-5 minutes.  Plate the shrimp with the vegetables and pour the stock into the bowl.