Shrimp Sauce

Name: Shrimp Sauce
Total time: 1 h 25 min
Yield: 1 1/2 cups
Ingredients: 2 tablespoons olive oil; Shells from 3 pounds medium shrimp (use the shrimp for another dish); 1 medium onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 1 sprig thyme; 1 clove garlic, smashed; 2 small tomatoes, chopped; 3 cups homemade or low-sodium chicken stock; 1/2 cup brandy; 1/2 cup white wine; Kosher salt; 4 tablespoons ice-cold unsalted butter

By Molly O'Neill

Total Time: 1 hour 25 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; The Raspberry Statement

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Ingredients

Yield:1½ cups

2tablespoons olive oil
Shells from 3 pounds medium shrimp (use the shrimp for another dish)
1medium onion, chopped
1carrot, chopped
1stalk celery, chopped
1sprig thyme
1clove garlic, smashed
2small tomatoes, chopped
3cups homemade or low-sodium chicken stock
½cup brandy
½cup white wine
Kosher salt
4tablespoons ice-cold unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large, heavy pot over medium-high heat. Add the shrimp shells and cook, stirring, until they turn golden brown, about 8 minutes. Lower the heat to medium.
Step 2
Add the onion, carrot, celery, thyme and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomatoes, stock, brandy and wine. Simmer, uncovered, for 1 hour.
Step 3
Pass the liquid through a strainer and discard the solids. Pour the liquid into a saucepan and simmer until reduced to 1½ cups. Season with salt to taste. Remove from the heat. Add the butter 1 tablespoon at a time, whisking constantly until all of the butter has been incorporated and the sauce is the consistency of heavy cream. Strain and set aside. Serve with sturgeon and spring vegetables (see above).