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?
shrimp sauce
1 - 7 of 7 Posts
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!!
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!!
1 - 7 of 7 Posts
