Total Time
40mins
Prep 15 mins
Cook 25 mins

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce uses components from other Eating Well recipes I have posted separately. This is excellent on seafood.

Ingredients Nutrition

Directions

  1. Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
  2. Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
  3. Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
  4. Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
  5. Remove from heat and add remaining ingredients.