Creamy Shrimp Sauce

Southern Living
Makes 2 1/4 cups


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1 pound medium-size fresh shrimp
2 1/2 tablespoons butter, divided
1 small shallot, sliced
1 (14.5-ounce) can chicken broth
1 1/2 tablespoons flour
1 cup whipping cream
2 tablespoons sherry


Peel shrimp, reserving shells; devein, if desired.

Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside.

Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.

Melt remaining 1 1/2 tablespoons butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.

Created date

February 2003