Ingredients Seafood Shrimp Garlic-and-Paprika Shrimp 4.0 (5,276) Add your rating & review George Mendes creates a rich sauce with shrimp heads, then thickens it with xanthan gum. The alternative here is flavored with shrimp shells and thickened with strained vegetables. More Delicious Shrimp Dishes By George Mendes George Mendes Instagram A 2013 Food & Wine Best New Chef, George Mendes was the executive chef at Aldea, a Michelin-starred Portuguese restaurant in New York City, from 2009 to 2022. He opened Veranda at the ModernHaus SoHo hotel in 2021. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Active Time: 1 hrs Total Time: 1 hrs 45 mins Yield: 6 Ingredients 6 tablespoons extra-virgin olive oil 1 1/2 pounds large shrimp—shelled and deveined, shells reserved 1 small onion, thinly sliced 1 fennel bulb, thinly sliced 2 inner celery ribs, thinly sliced 6 garlic cloves—2 smashed, 4 minced Pinch of saffron threads, crumbled 1/4 cup Pernod 1/4 cup brandy 1 teaspoon tomato paste 2 tarragon sprigs 2 parsley sprigs, plus 1 tablespoon finely chopped parsley 3 tablespoons unsalted butter Salt and freshly ground pepper 1 1/2 teaspoons sweet paprika 1 tablespoon chopped cilantro 2 tablespoons fresh lemon juice Directions In a large pot, heat 2 tablespoons of the oil. Add the shrimp shells and cook over moderate heat until they turn pink, 3 minutes. Add the onion, fennel, celery, smashed garlic and saffron and cook until softened, 5 minutes. Add the Pernod and brandy and cook until evaporated. Stir in the tomato paste, add 6 cups of water and bring to a boil. Simmer until the broth is reduced to 4 cups, 45 minutes. Add the tarragon and parsley sprigs and let stand off the heat for 15 minutes. Strain the liquid, pressing the vegetables to mash them through the sieve. Alternatively, pass the mixture through a food mill. Discard the shrimp shells. Transfer the liquid to a saucepan and simmer until reduced to 2 cups, 30 minutes. Swirl in the butter and season with salt and pepper. In a large skillet, heat 1 tablespoon of the oil until shimmering. Season the shrimp with salt and pepper, then sauté over high heat, turning once, until nearly cooked, 2 minutes. Transfer the shrimp to a plate. Add the remaining 3 tablespoons of oil to the skillet. Add the minced garlic and cook over low heat until softened and golden, 1 minute. Stir in the paprika. Return the shrimp to the skillet and add the chopped herbs and the lemon juice. Cook for 1 minute longer, until the shrimp are white throughout. Ladle the sauce into bowls and top with the shrimp. Drizzle any garlic oil over the shrimp and serve right away. Suggested Pairing Zippy Vinho Verde. Rate it Print