Creamy Shrimp Sauce
To serve with Crab Cakes.
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- 8 Medium uncooked shrimp peeled, deveined, reserve shells
- 1/3 cup(s) water
- 1 shallot chopped
- 1 tablespoon(s) tomato paste
- pinch cayenne pepper
- 2 tablespoon(s) Sherry
- 2 tablespoon(s) Brandy
- 1 cup(s) whipping cream
- Combine shrimp shells (reserve shrimp), 1/3 cup water, shallot, tomato paste and cayenne pepper in heavy medium saucepan. Boil until water evaporates and ingredients begin to brown, stirring frequently, about 10 minutes. Remove from heat; add sherry and brandy and careflly ignite with match. When flames subside, return to heat and boil until liquid is reduced by half, about 3 minutes. Remove Shells, add cream and simmer until mixture thickens slightly, about 5 minutes. Add chopped shrimp and simmer until just cooked through, about 3 minutes. Season to taste with salt and pepper. (Sauce can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving)
This recipe is a personal recipe added by ccacciola and has not been tested or endorsed by MyRecipes.
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Creamy Shrimp Sauce Recipe at a Glance
- COURSE: Sauces/Condiments