SHRIMP SAUCE

Shrimp Sauce image

Provided by Molly O'Neill

Time 1h25m

Yield 1 1/2 cups

Number Of Ingredients 13

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

Steps:

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.
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.
Pass the liquid through a strainer and discard the solids. Pour the liquid into a saucepan and simmer until reduced to 1 1/2 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).

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 26 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 1108 milligrams, Sugar 5 grams, TransFat 1 gram

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