Description

A rich and flavorful shrimp sauce made from homemade shrimp stock, a velvety roux, and a touch of cream. Perfect for enhancing seafood dishes with a luxurious taste.

Ingredients

Scale

For the Shrimp Stock:

Shrimp shells
2 tbsp butter
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
4 cups water

For the Velouté Base:

2 tbsp butter
2 tbsp flour
2 cups shrimp stock

To Enhance the Flavor:

½ cup heavy cream
Salt and pepper, to taste
1 tsp lemon juice

Optional Additions:

½ cup finely chopped cooked shrimp
Fresh parsley or chives for garnish

Instructions

1. Prepare the Shrimp Stock:

In a saucepan, sauté shrimp shells in butter until they turn pink.
Add chopped onions, carrots, and celery, and sauté for 5 minutes.
Pour in water and let it simmer for 20-30 minutes.
Strain the stock and discard the solids.

2. Make the Velouté Base:

In a separate saucepan, melt butter over medium heat.
Whisk in flour to create a roux and cook for 2-3 minutes.
Gradually whisk in the shrimp stock until the sauce thickens.

3. Enhance the Flavor:

Stir in heavy cream for richness.
Season with salt, pepper, and a squeeze of lemon juice.

4. Add Finishing Touches:

Optionally, fold in finely chopped cooked shrimp for extra texture.
Garnish with fresh parsley or chives.

Notes

For a deeper flavor, let the shrimp stock simmer longer, up to 45 minutes.
If a smoother texture is preferred, strain the sauce before serving.
This sauce pairs well with seafood pasta, grilled fish, or even as a dipping sauce for fried seafood.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: sauces
Method: Stovetop
Cuisine: French-Inspired

Keywords: shrimp sauce, seafood sauce, velouté, shrimp stock, creamy shrimp sauce