shrimp sauce

Discussion in 'Food & Cooking' started by chickie, Apr 18, 2003.

  1. chickie

    chickie

    Messages:
    7
    Likes Received:
    10
    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
     
  2. jim berman

    jim berman

    Messages:
    1,908
    Likes Received:
    273
    Exp:
    Professional Chef
    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?
     
  3. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Hi Chickie.

    Welcome to cheftalk.

    Sauce nantua is what I believe your after.

    Happy cooking
    cc
     
  4. chickie

    chickie

    Messages:
    7
    Likes Received:
    10
    not sweet at all, just perfect for fish. and where can I find this
    Sauce nantua ?
     
  5. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    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!! :)
     
  6. chickie

    chickie

    Messages:
    7
    Likes Received:
    10
    thanks alot, really really alot. I dont remember the crawfish though, but what the heck, let me explore the possiblilities.


    toodles
     
  7. chefhogan

    chefhogan Banned

    Messages:
    147
    Likes Received:
    10
    Exp:
    Professional Chef
    Just save the shells and make a bisque then add some creme, fresh herbs and away you go.....

    Hogan