Eating Well's Americaine Sauce

"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."
 
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Ready In:
40mins
Ingredients:
15
Yields:
1 1/4 cups
Serves:
5
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ingredients

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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

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. <br> <br> <br><img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif>
 
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