Shrimp in Sherry Butter Sauce

Ingredients

• 1 ½ tablespoons all-purpose flour
• ½ cup medium-dry Sherry
• 2 teaspoons fresh lemon juice
• 1 fresh thyme
• 8 cups water
• 1 onion
• 1 ½ teaspoons salt
• + 8 more ingredients
• • 4 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 3 pounds medium shrimp in shell (31 to 35 per lb), peeled, and shells reserved
  • ½ teaspoon whole black peppercorns
  • ½ cup onion
  • 1 carrot
  • 1 Turkish bay leaf
  • 2 parsley

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute. Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes. Pour stock through a large sieve lined with a...

View full recipe at Epicurious