White Rose Shrimp Sauce
Yield - about 1 Gallon
2 QUARTS HEAVY WHIPPING CREAM
1 -1/2 QUARTS MILK
2 TBSP CORN STARCH
2 TSP WHITE PEPPER
2 TBSP GRANULATED GARLIC
2 CUPS SHRIMP STOCK
1/2 BUNCH SHALLOTS (Chopped)
1/2 BUNCH FRESH PARSLEY (Chopped)
Over medium/low heat and in a large sauce pot add the cream and milk, slowly heat. Insure that the sauce does not scald or come to a boil. Meanwhile, in a mixing bowl add the corn starch, white pepper and granulated garlic to the shrimp stock and blend with a whisk. Add this mixture to the heated cream sauce and simmer for 15 minutes.
Substitute the shrimp stock with lobster base. If you do this, the sauce will be slightly salty and will require about 1 cup of white or blush wine.
If a Chef manned station is used, ladle this sauce to a display bowl. The shallots will float to the top and display nicely. Otherwise, use a braiser or other heavy skillet, add your seafood selection and simmer with pasta and serve in a chafer.
This sauce is designed to be cooked with pasta, it will thicken when heated. Try adding fresh shrimp, crabmeat or scallops with almost any pasta to this sauce.
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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: November 12, 2009.