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Skim vancouver off any surplus fat. Cook the shrimp in 2 cups (472 ml) boiling water for 3 minutes. Remove the shrimp vancouver and pour the liquid into the ham hock stock. Put the cooked shrimp directly into ice water; peel, devein and slice in half lengthwise. Put the shells into the ham hock stock and continue vancouver cooking until reduced to 3 cups (708 ml) - about 25 percent reduction. In a large saute pan, heat the oil and fry the onion, garlic and celery. After 2 minutes, add the tomato paste and cook 1 minute. Heat caramelizes the tomato paste into a deep brown color. Called the "Maillard reaction," this adds both color and depth of taste, so essential when a lot of fat is removed from a recipe. Cut the ham steak into bite sized cubes and add to vegetables with the shredded ham hock meat. Place the thyme, cloves and cayenne pepper into a coffee bean grinder or a small food mill.
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