Shrimp and Vegetable Stew with Shrimp Sauce

Name: Shrimp and Vegetable Stew with Shrimp Sauce
Yield: 6
Ingredients: [6 shrimp pieces (800g)]; [6 tablespoons of olive oil]; [1 tablespoon of chopped parsley]; [1 dash of ground thyme]; [1/4 cup of chopped fresh mint]; [1 tablespoon of finely chopped scallions green part]; [2 bell peppers]; [1 red pepper, skin removed]; [2 cloves of garlic, minced]; [150g of shrimp with shells]; [1 tomato, seeds removed, cut into strips]; [1 cup of white dry wine]; [1 cup of water]; [1 1/2 tablespoons of room temperature butter]; [1 1/2 tablespoons of all-purpose flour]; ['Salt and black pepper to taste']

1
[6 shrimp pieces (800g)]
2
[6 tablespoons of olive oil]
3
[1 tablespoon of chopped parsley]
4
[1 dash of ground thyme]
5
[1/4 cup of chopped fresh mint]
6
[1 tablespoon of finely chopped scallions green part]
7
[2 bell peppers]
8
[1 red pepper, skin removed]
9
[2 cloves of garlic, minced]
10
[150g of shrimp with shells]
11
[1 tomato, seeds removed, cut into strips]
12
[1 cup of white dry wine]
13
[1 cup of water]
14
[1 1/2 tablespoons of room temperature butter]
15
[1 1/2 tablespoons of all-purpose flour]
16
['Salt and black pepper to taste']

Ingredients

1
[6 shrimp pieces (800g)]
2
[6 tablespoons of olive oil]
3
[1 tablespoon of chopped parsley]
4
[1 dash of ground thyme]
5
[1/4 cup of chopped fresh mint]
6
[1 tablespoon of finely chopped scallions green part]
7
[2 bell peppers]
8
[1 red pepper, skin removed]
9
[2 cloves of garlic, minced]
10
[150g of shrimp with shells]
11
[1 tomato, seeds removed, cut into strips]
12
[1 cup of white dry wine]
13
[1 cup of water]
14
[1 1/2 tablespoons of room temperature butter]
15
[1 1/2 tablespoons of all-purpose flour]
16
['Salt and black pepper to taste']

Directions

1
1- Place the fish in a refrigerator and marinate with 2 tablespoons of olive oil mixed with parsley, thyme, mint, and scallions. Reserve
2
2- With a small sharp knife or a mandoline, cut the bell peppers and red pepper into fine strips (julienne)
3
Sauté 1 tablespoon of olive oil, add the bell peppers and red pepper, and cook until they are tender
4
Season with salt and black pepper to taste. Reserve
5
3- Sauté the garlic in the remaining olive oil, then add the shrimp with shells and cook for a few minutes
6
Add the tomato and season with salt and black pepper
7
Add the wine and water
8
Simmer for 10 minutes over medium heat
9
Puree the mixture using an immersion blender or regular blender, then strain it through a sieve
10
Deduct the sauce to a simmer and cook until it reaches a boil
11
Add the butter mixed with flour and stir until thickened
12
Season as needed
13
4- Prepare a greased grill pan with oil and add the shrimp pieces
14
Cook until golden brown on both sides
15
Season with salt and black pepper
16
Serve hot with vegetables and shrimp sauce.