You may want to put this luscious, buttery, bisque–like shrimp sauce on everything.
2 tablespoons vegetable oil1 pound raw jumbo shrimp, shells removed and reserved, shrimp halved lengthwise and deveined1 pound palabok noodles , cooked, drained, and kept warm1 lemon, cut into quartersShrimp shells from 1 pound shrimp1 tablespoon fish sauceIn a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond color.
In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the shrimp and squid and cook, stirring often, until the shrimp begin to curl and turn pink, about 5 minutes. Turn off the heat. Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce.
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