By: Maggie - Los Angeles, CA - 2016 Recipe Contest
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Black and Tan Coffee 10 oz. Bag Ground
- 2 pounds large or extra-large shrimp
- 1 tbs olive oil
- 1/2 medium onion chopped
- 2 tbs minced garlic
- 3 bay leaves
- 2 sprigs rosemary
- 1 lemon peeled and sectioned
- 1 c water
- 1-1/2 c brewed Black & Tan Door County Coffee
- 1/3 c Worcestershire sauce
- 1 c heavy cream
- 2 tbs brown sugar
- 1 14.5-ounce can petite diced tomatoes
- 2 tbs butter
- 2 tbs fresh basil, chopped
- 2 tbs fresh parsley, chopped
- salt and pepper, to taste
- 2 tsp paprika
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- Peel and de-vein shrimp, reserving shells.
- Combine spice mix ingredients in a small bowl. Toss peeled shrimp with 1/2 spice mix and set aside.
- Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add onion and saute until soft, about 2-3 minutes. Add minced garlic and saute until fragrant, about another minute.
- Add shrimp shells, bay leaves, rosemary, lemon, water, coffee, Worcestershire sauce, and reserved spice mix. Simmer 30 minutes.
- Strain shrimp peel liquid through a fine mesh strainer into a measuring cup. You should have about 2 cups of broth.
- Return broth to the saucepan and boil until reduced to 1-1/2 cups, about 15 minutes. Stir in heavy cream and brown sugar. Simmer another 5 minutes.
- Add shrimp to sauce and boil until just cooked through, about 2-4 minutes.Using a slotted spoon, transfer shrimp to a bowl. Stir in well-drained diced tomato, butter, basil and parsley into sauce. Adjust seasoning to taste.
- Serve over polenta, grits, garlic mashed potatoes or toasted cornbread wedges. Garnish with additional chopped parsley, if desired.