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5 Cups
Medium
Published 1992
Peel the shrimp and remove the heads, saving the shells and heads and refrigerating the shrimp for later use. In a large nonreactive stockpot, heat the oil until smoking and add the shrimp shells and heads, stirring them constantly and frying them until they all turn pink. Add the garlic and the tomato puree, reduce the heat, and simmer slowly for 2 hours. Puree the mixture well, then strain it