110 Sauce aux Crevettes

Shrimp Sauce


Place 1 litre ( pt or U.S. cups) fish Velouté or Sauce Béchamel in a pan; add dl (5 fl oz or U.S. cup) cream and dl (5 fl oz or U.S. cup) of Fish Stock; bring to the boil and reduce to approximately 9 dl (1⅗ pt or 4 U.S. cups) stirring continuously with a spatula. Remove from the heat and add 100 g ( oz) Shrimp Butter and 25 g (1 oz) Red Colouring Butter so as to give the sauce the appropriate pale pink colour. Finish with the addition of 3 tbs shelled cooked shrimps and season lightly with Cayenne.

This sauce is specially suitable for serving with fish and certain egg dishes.