Eating Well's Americaine Sauce
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
1 1/4 cups
- Serves:
- 5
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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