2/3 cup unsalted butter
1 onion and 2 cloves of garlic, finely chopped
2 medium shrimp heads separated
400g medium-sized shrimp heads separated
3 cups water
2 sprigs of parsley
1 sprig of thyme
1 sprig of marjoram
5 stalks of chives
4 cups curly parsley
Salt and black pepper to taste
2 tablespoons olive oil
1/2 cup heavy cream
2/3 cup unsalted butter
1 onion and 2 cloves of garlic, finely chopped
2 medium shrimp heads separated
400g medium-sized shrimp heads separated
3 cups water
2 sprigs of parsley
1 sprig of thyme
1 sprig of marjoram
5 stalks of chives
4 cups curly parsley
Salt and black pepper to taste
2 tablespoons olive oil
1/2 cup heavy cream
Heat 1/2 cup unsalted butter in a saucepan
Add the onion and garlic and sauté until they are translucent
Add the mushroom and shallot and cook for another three minutes or until they are tender but not browned
Add the shrimp heads and water
Cover the saucepan and simmer for ten minutes
Remove from heat, add parsley, thyme, marjoram, and chives
Let it sit, covered, for ten minutes
Strain the liquid through a fine-mesh sieve into a bowl
Reserve the caldo
Dip the curly parsley leaves in boiling water for one minute, then rinse with cold water and drain
In a blender, combine the reserved caldo, curly parsley, and remaining butter
Blend for ten minutes, strain again, and season with salt and black pepper to taste
Reserve the mixture
Heat olive oil in a skillet and sauté the shrimp, cleaned and deveined, for five minutes or until they are tender, shaking the pan occasionally
Season with salt and black pepper
Serve with the reserved caldo mixed with heavy cream into 12 small glasses.
