Strictly speaking, the Lenten fast is not “vegan”. Vegan is a contemporary term and does not really correlate directly to what is and is not proscribed during this season. For example, honey is always permitted during this time. Also, aquatic animals which have neither spine nor fins (shellfish, basically) can be consumed. This seems to be a quirk of culture. “Oil” is specifically off limits, because in the ancient Byzantine Empire, fine oils were eaten more or less alone as a feasting food, while shellfish were essentially viewed as “bait”. So yes, in today’s world, during Lent, you can have a $30 lobster, but not a $0.50 hot dog, and still be “fasting”. In the Gamer Geek world we call that “rules lawyering” and it isn’t seen in any better light in the faith than it is at the gaming table.
Why am I talking about this? Because today’s recipe involves shrimp, and I didn’t want to confuse anyone. My wife is out of town for a few days, which means I can cook seafood in the house without her complaining about the smell or running around casting “scented candle” spells everywhere (which make me sneeze).
One concession I made to the Lenten season was that I bought a bag of block frozen shrimp (better quality than individually frozen, actually, just more frustrating to get thawed out for use) rather than fresh, to keep the expense down. For this recipe, though, you want shell on, raw shrimp. Ideally you would make this recipe with fresh, whole shrimp. Whole as in heads and legs intact. Shrimp shells and brains contain an enormous amount of flavor which is ideally suited for sauces and broths. However, I’m unaware of a way to get frozen shrimp with the heads still on, so I had to settle for shells intact but headless.
Shellfish should get cooked one of two ways: as hot, fast and brief as possible, or as slow and low as possible. Given that I was starting with something frozen, I had to opt for the latter. I used a stainless skillet for this, and the glass lid with the vent hole from my pasta pot just happens to fit onto this skillet. So, I put the shrimp into the pan with the lid on over very low heat, and turned them over from time to time. This cooking is going to create a lot of water in the pan. Keep this. Hence the lid. Once the shrimp are cooked through, put the shrimp into a bowl in the freezer and transfer the resulting liquid into a large sauce pan.
In a food processor or blender combine stewed tomatoes, roasted garlic, lots of lemon juice (lots), a couple tablespoons of white vinegar, heavy coconut milk, fresh cilantro, a generous amount of “rooster sauce” (or similar sriracha type hot sauce) or a combination of hot peppers and honey/sugar, and kimchee if you have some (I make my own approximation of this as a source of probiotics).
Once the shrimp have cooled, shell them. Put the meat aside, and put all the shells into the sauce pan where your retained liquid is. Add a carton of vegetable broth. Bring to a simmer and allow to simmer for a long time. Strain, and dispose of the now thoroughly depleted shells. Add the blended items and bring back to a simmer. Make adjustments with lemon, vinegar, honey and heat to create your desired level of “ouch”. If you have access to kaffir leaves, add them during this simmer stage. Be sure to remove them before serving.
Put shrimp meat into a bowl and pour hot broth over them. This will warm them through without making them over cooked and tight. I recommend serving this with either glass noodles or rice noodles. Prepare them separately and add them to the bowl with the shrimp, and then pour over the broth.
Just don’t forget to cast an immunity to fire spell on yourself before digging in. And to have a breath mint after.