Sea food









Shrimp with mashed potatoes in nage - 6/26/10

Once in a while I like to try out a recipe that is challenging.  This recipe is not difficult to make, but it is lengthy to prepare the nage.  A nage is an aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster la nage. It takes a while to reduce the nage but once it is done, the remaining preparation is easy.  Buy the biggest shrimps you can because you only want to serve 2 or 3 shrimps per serving.  For convenience, I used instant Yukon golden mashed potatoes from Costco which I find to be better that making my own mashed potatoes.

You can serve it as a main dish or a first course dinner.

This dish is really delicious.  The flavor of the nage is fantastic and  the shell fish flavor really shine through.

Close up look at the dish 


Preparation work..

Shrimp stock: Nage

1/2 pound of shells from shrimps 

1 cup white wine

1/4 cup brandy

1 tablespoon unsalted butter

1 rib of celery, roughly chopped

1/4 medium onion, chopped

bunch of small carrots

2 cloves unpeeled garlic

1 sprig fresh parley and thyme

 teaspoon tomato paste

2 plum tomatoes or a handful of small ones

8 cup of water

For the shrimps marinate

large shrimps

salt/pepper or chicken bouillon 

1/2 teaspoon of paprika

2 tablespoons of oil

Pre-made fried garlic (from Asian store)


Mashed potatoes

I used instant Yukon gold from Costco (follow instruction on package)






Pre-heat the oven at 350 degrees.  Put the shells into a roasting pan and roast for about 20 minutes

Remove the roasting pan from the oven and add 1/4 cup of Brandy. 

Add 1 cup of white wine..

Deglaze the pan by stirring and scrapping the bottom of the pan to release all the flavorful bits into the liquid and set aside.

Chopped your vegetables..

Melt the butter in a large saucepan.  Add the celery, onion, carrot, garlic and parsley.  Sauté the vegetables about 6 to 8 minutes.   Add the tomatoes at the end and sauté for another minute or so...

Pour the vegetable in a large pot.  Pour the content of the roasting pan containing the shrimp shells add 8 cup of water and add the tomato paste and thyme.  Stir it together and let it simmer for about 3 hours. 

Strain the stock trough a strainer.  Pressing down hard on the solids to be sure you extract all the flavors from them.  Discard the solids.  

Over medium heat, reduce the stock again by about half. 

Here you can how little sauce it is left starting with 8 cup of water.  Taste your nage and season it accordingly.

Here I am adding a spoon of butter and I am trying  to emulsify the sauce with a frother.

Prepare the mashed potatoes according to package.

The shrimps are marinated. 

On a hot oiled pan, throw in the shrimps.

Shrimps takes about a minute per side to cook. 

Plating the dish.  First the mashed potatoes goes in the middle of the plate and then pour in some nage around it.

Add a few shrimps on top of the mashed potatoes. 

Add a few chopped scallion and it is ready to be served.

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