We use this sauce as a topping to our shrimp and chicken sausage pizza, but this recipe can be a soup, poured over rice, poured over your favorite fillet of fish or use stock for risotta or seafood dressing. Yum!
Ingredients- 3 # shrimp shells, 1 gallon cold water, 1/2 c. roughly chopped celery, 1/2 c. chopped carrot, 1 c. diced onion, 1 c. sliced fennel stalks, 1 c. chopped leak tops, 1/2 c. sliced white mushroom stems, 2 tbsp. tomato paste, 2 bay leaves, 1 c. dry white wine, juice from 2 lemons, stems from one bunch of parsley, 2 tbsp. canola oil
Stock recipe- On medium heat add the oil, celery, carrots, onion, leak, mushroom and fennel. Sweet for 2 min until the onions are translucent and then add the shrimp. Stir constantly for another min. until shells are pink, then add lemon juice and wine. let the liquid simmer for 2 mins, the liquid should be reduced by half. Add tomato paste and stir well. Add water, parsley stems and bay leaves and bring to a boil. Turn down to low simmer and let it cook for 1 hour. Do not forget to skim foamy residue that rises to the top. After 1 hr, strain the stock into another pot and bring the stock back to a boil. On med/high reduce the stock by 1/2 (1 hr) Completely cool the stock in fridge (1 hr)
Veloute ingredients- 1/2 lb butter, 1/2 c all purpose flour, 1 c. sherry, salt/ pepper
Veloute Recipe- In 2 gallon pot on med heat, melt 1/2 lb butter and cook until frothy. Gradually add 1/2 all purpose flour, stirring constantly until completely incorporated. Pour in 1 c. sherry and keep stirring. Gradually add stock 1/4 at a time, stirring until the stock is smooth and well incorporated. Make sure you get the bottom and the corners to keep the rue from burning. Bring the heat down to med and stir occasionally for 1 hr making sure all the rue is dissolved. Add salt/pepper to taste.