There are some dishes that instantly lift our spirits! Spicy shrimp with vermicelli is a delicious choice that combines rich flavours, a little heat and a touch of adventure for our taste buds. It’s one of those recipes we love to enjoy piping hot, in good company and without any fuss, all year round. Full of character with a playful spicy kick, this is a dish we’ll savour right down to the very last forkful!
Spicy Shrimp with Vermicelli Nests
There are some dishes that instantly lift our spirits! Spicy shrimp with vermicelli is a delicious choice that combines rich flavours, a little heat and a touch of adventure for our taste buds. It’s one of those recipes we love to enjoy piping hot, in good company and without any fuss, all year round.
Ingredients
- 500 grams medium shrimp peeled and deveined
- 60 ml olive oil
- 30 grams unsalted butter
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 250 grams vermicelli nests
- 35 grams tomato paste
- 125 ml white wine
- 200 ml tomato passata
- 2 tsp paprika
- ½ tsp hot paprika or cayenne pepper
- ¼ tsp black pepper
- 750 ml chicken stock
- Fresh parsley for garnish
Instructions
- Season the shrimp with salt and pepper. Heat approximately half the olive oil in a large frying pan and sauté the shrimp on both sides until nicely coloured. Remove them from the pan and set aside.
- Add the remaining olive oil, butter, onion and garlic to the pan. Sauté until the onion softens and begins to turn lightly golden. Add the vermicelli nests, gently breaking them apart with your hands. Cook, stirring, until the vermicelli turns golden. Stir in the tomato paste and white wine, then bring everything to a boil.
- Add the tomato passata, paprika, cayenne pepper, black pepper and salt. Pour in the chicken stock. Reduce the heat and simmer for 10 minutes, stirring occasionally. Return the shrimp to the pan and continue cooking until the vermicelli is just tender, taking care not to overcook it.
- Serve immediately, sprinkled with fresh parsley.
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