Eating Well's Americaine Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This is excellent on seafood. 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:
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.
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