Shrimp Sauce

Sauce d’Écrevisses


  • ½ pound frozen raw, cleaned shrimp (12 to the pound)
  • Chunk butter
  • 1 cup minced mushrooms
  • 2 tablespoons flour
  • ¼ cup whipping cream
  • ¾ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • Dash pepper
  • Dash cayenne
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon Cognac


  1. Thaw shrimp. Cut into very small pieces. (large shrimp are not as strong-tasting as the small ones.)
  2. Melt butter in skillet. Add mushrooms. Sauté about 1 minute. Add flour and cook-stir about 1 minute. Add cream, milk, salt, sugar, pepper, and cayenne. Stir-cook until thickened. Do not add the shrimp until the mold is ready to-be served.
  3. When mold should be done, add the shrimp and stir-cook for 2 minutes, or until shrimp turn white. Add lemon juice and Cognac. If sauce is too thick, add a bit of milk and Cognac. Serve.