Smoked Shrimp Sauce
Yield about 3 Quarts
SHELLS AND HEADS FROM 10 LBS FRESH SHRIMP
4 LARGE TOMATOES
2 LARGE ONIONS (Quartered with skin on)
3 CUPS FUMÉ BLANC (or any dry white wine aged in French Oak charred barrels for a mellow smoke flavor)
1 QUART MILK
2 MEDIUM CARROTS (Chopped into large pieces)
7 STALKS CELERY (Chopped into large pieces)
1 TSP WHOLE THYME LEAFS
1 TSP ROSEMARY
1 TBSP LEMON PEPPER SEASONING
1/2 TSP CAYENNE
1 TSP SALT
2 QUARTS HEAVY WHIPPING CREAM
1 LB PURÉED SHRIMP MEAT
Preheat smoker to 150F. On two large sheet pans evenly spread shells, tomatoes and onion quarters, smoke for 30 to 45 minutes (depending on smoke flavor desired).
While shells and heads are smoking, use a large stock pot and over low heat, simmer remaining ingredients (except cream and shrimp puree.) Add smoked ingredients along with heavy cream and simmer (covered) for an additional 30 minutes.
Use a china hat and strain sauce, press shells and seasonings to squeeze all of the flavors from stock. Strain sauce again, using a fine wire screen strainer. Insure that no shells are in the sauce.
In a sauce pan and over low heat, add cream and shrimp puree, simmer for 15 minutes until bubbles form. Sauce should be thick and coat the back of a spoon, correct sauce for seasonings. The sauce can be served immediately or stored under refrigeration.
Use a 1/4 TSP of fresh ground nutmeg to the sauce.
If a smoker is not available use 1 TBSP of liquid smoke mixed with 1 cup of water and pour over the shrimp shells and onions, then bake in a conventional oven.
Apple, Cherry OR (Chef's Choice)
I have found that a lite sweet smoke flavor is most desirable for this sauce. I suggest apple, cherry or most citrus woods are the best.
For an alternate flavor add the nutmeg, this will give the sauce an additional sweet flavor that is difficult for most tastes to discern.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: February 07, 2008.