Spicy Shrimp Ragout

1 lb (450 g) raw shrimps, peeled and deveined, shells reserved

For the shrimp stock:

15 ml (1 tablespoon) canola oil
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
4 garlic clove, smashed
Salt and pepper

For the shrimp ragu:

15 ml (1 tablespoon) paprika
2 ml (1/2 teaspoon) cayenne
15 ml (1 tablespoon) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 clove garlic, minced
4 plum tomatoes, chopped, with juice
A bunch of chive, finely chopped
3 sprigs oregano, chopped
Salt and pepper

For the shrimp stock:

Heat canola oil and add the shrimp shells with the remaining ingredients. Cook stirring for 3-4 minutes, until the shrimp shells turn pink and smell like cooked shrimp. Add water, just enough to cover and bring to a simmer. Turn the heat down to low and simmer for 20 minutes. Strain shrimp stock, and set aside.

For the shrimp ragout:

Season the shrimps with paprika, cayenne, salt and pepper.

In a large a large skillet, heat olive oil on medium-high heat. Add onion, carrot and celery and cook for about 5 minutes, until soft. Add garlic and tomatoes and continue cooking until the tomatoes begin to break down. Add shrimp stock and cook for about 10 minutes until the sauce starts to thicken. Add shrimps and sautee for 1 minute. Add chive and oregano. Adjust seasoning and serve with pasta or polenta.

Serving Size: Makes 4 servings