Shrimp Sauce

Sauce d’Écrevisses

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ pound frozen raw, cleaned shrimp (12 to the pound)
  • Chunk butter
  • 1 cup


  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 s