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.
- 4 cups shrimp shells
- 1⁄3 cup cognac
- 1⁄2 cup white wine
- 1⁄3 cup eating well's rich fish stock
- 6 garlic cloves, finely minced
- 4 shallots, thinly sliced
- 1⁄4 teaspoon dried tarragon
- 1⁄8 teaspoon cayenne pepper
- 1 pinch nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- 1⁄4 cup eating well's fresh tomato puree
- 2 teaspoons lemon juice
- 1⁄8 teaspoon salt
- 1 dash Tabasco sauce
- Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
- Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
- 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.
- Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
- Remove from heat and add remaining ingredients.