Shrimp Alhinho from Aldea

• 2 shrimp, heads
• canola oil, as needed
• 1/2 onion sliced thin
• 1/2 fennel bulb, sliced thin
• 2 celery ribs, sliced thin
• 3 cloves garlic, crushed
• 1 tablespoon fennel seed
• 1 star anise
• 1 tablespoon saffron
• 1/2 cup brandy
• 1/2 cup pernod
• 1 teaspoon butter
• 1 teaspoon tomato paste
• water, enough to cover the mixture
• 2 sprigs tarragon
• 2 sprigs parsley
• .2% xanthan gum****
• 16 shrimp, cleaned and deveined
• 4 tablespoons olive oil, divided
• 6 cloves garlic, minced
• 1/2 tablespoon pimenton
• 1 tablespoon parsley, chopped
• 1 tablespoon cilantro, chopped
• 1 lemon, juiced
• Paprika filament, for garnish
• Micro cilantro, for garnish

1. Toast the shrimp heads in a thin layer of canola oil.
2. Add mire poix of onion, fennel, and celery and spices, and sweat over heat until soft.
3. Deglaze first with the brandy, then with the pernod.
4. Add butter and tomato paste and cook two minutes.
5. Cover with water and simmer 30 minutes.
6. Take off the stove, add the herbs, and infuse 15 minutes.
7. Pass through a food mill, then strain through a chinois or fine mesh strainer.
8. Allow to cool, then add .2% xantham gum by total weight of the sauce and buzz with a beurre mixer.

shrimp, canola oil, onion, fennel bulb, celery, garlic, fennel seed, anise, saffron, brandy, pernod, butter, tomato paste, water, tarragon, parsley, xanthan, shrimp, olive oil, garlic, parsley, cilantro, lemon, paprika, cilantro

Taken from www.foodrepublic.com/recipes/shrimp-alhinho-recipe-from-aldea/ (may not work)