1½kgShrimps. Medium/Large ones, head off, peeled and deveined
2litresVegetable broth
½tbspdry Coriander, finely ground
½tbspBay Leaves Powder
1tspSea Salt, check broth’s saltiness and decide whether to use
For the Sauce:
3Egg Yolks
1whole Egg
160mlSeed Oil, like Canola or Rapeseed
75mlKetchup, preferably Heinz
1½tspWorcestershire sauce
1tspSriracha
2tbspLemon juice
1tbspCognac
½tspfine Sea Salt
¼tspfreshly cracked White Pepper
½tspSpanish Sweet Paprika, plus more to garnish
½tspSpanish Sweet Paprika, plus more to garnish
Instructions
EASY WAY SAUCE: Take a tall jar and add all the sauce ingredients except of the ketchup. Place a high-speed handheld blender at the bottom of the jar and start blending.
Once the bottom of the jar becomes white start slowly pulling upwards the blender. That’s it! Add the ketchup and pulse the blender couple of times to mix. Go to step 4.
TRADITIONAL WAY SAUCE: Add in a glass bowl all the sauce ingredients except of the oil and the ketchup. Slowly pour the oil while whisking vigorously until nicely emulsified. Add the ketchup and mix well.
For the shrimps, place a medium pot filled with the broth, the coriander and the bay leaves, over high heat. Bring to a boil, and then add the shrimps cooking for 3’ just to get a bit of pink color. Remove from the pot and place in a bowl filled with ice cold water. Place in a colander to drain.
To serve, place the shrimps all around a bowl that is filled inside with the sauce and sprinkle some more paprika all over the sauce.