shrimp sauce

Joined Apr 17, 2003
Help, I have been searching for a basic shrimp sauce to serve over salmon or whatever fish is best. I had it in work one day and never asked. cant find it anywhere so far on the web.
All i know is that you boil down the shells and add cream. but what else. dying to have this simple but elusive recipe. can anyone assist
Joined Oct 28, 1999
Was it sweet, at all? Perhaps it was a shrimp stock made with sherry, elevating it to a fumet and tightened with cream? Any other characteristic flavors?
Joined Jul 31, 2000
Hi Chickie.

Welcome to cheftalk.

Sauce nantua is what I believe your after.

Happy cooking
Joined Apr 17, 2003
not sweet at all, just perfect for fish. and where can I find this
Sauce nantua ?
Joined Jul 31, 2000
Right here
Sauce Nantua for chickie

1# whole crayfish
1/4 cup olive oil
1 carrot, chopped
1 onion, chopped
2 shallots, chopped
1 sprig thyme, finely chopped
1 bay leaf
1 tablespoon tomato paste
1/2 cup Cognac
2 cups light cream
1 cup heavy (whipping) cream

To make the Sauce , Bring a pot of salted water to a boil and add the crayfish; cook for 1 minute. Remove and drain well. Heat the olive oil in a large sauté pan or skillet over medium-high heat and add the crayfish. Cook, turning occasionally, for 2 to 3 minutes. Remove from heat.Add the carrot, onion, shallot, thyme and bay leaf to the pan and sauté over medium heat until they just start to color. Add the remaining crayfish bodies and the tomato paste and stir to mix. Add the Cognac, and flambe.Shake the pan until the flames die down. Add the light cream; it should almost cover the crayfish. Reduce the heat to low; cook for 1 hour. Remove from heat. Crush the crayfish shells in the pan with a heavy object. Stir the mixture, then put in the bowl of a processor and pulse 6 or 8 times. Strain through a fine-meshed sieve. Stir in the heavy cream and adjust the seasoning with salt and pepper. Bingo!! :)
Joined Apr 17, 2003
thanks alot, really really alot. I dont remember the crawfish though, but what the heck, let me explore the possiblilities.



Joined Jun 15, 2003
Just save the shells and make a bisque then add some creme, fresh herbs and away you go.....


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