4oz butter, cut into pieces
1 bunch green onions (scallions), white and light green portions, thinly sliced
2 cloves garlic, minced
3 tbsp tomato paste
2 tsp fresh thyme leaves
1 1/2 cups fish stock
2 bay leaves
2lb shrimp, peeled and deveined
1/2 tsp cayenne pepper (or to your heat liking)
salt and freshly ground black pepper to taste
Melt the butter in a deep saute pan over medium heat. Add green onions and cook until softened (5 mins), stirring occasionally. Add garlic, tomato paste and thyme and cook for 2 mins. Add fish stock and whisk till smooth. Add bay leaves and bring to a boil, then add shrimp. Reduce heat to low, cover and simmer till shrimp are cooked through, about 5 mins. Season with cayenne, salt and pepper.
Remove bay leaves and discard. Serves as is for a starter or over steamed rice with sugar snap peas as a main course.
Serves 8-10 as a starter or 4-6 as a main course