Shrimp Sauce

Name: Shrimp Sauce (Sauce d’Écrevisses)
Cuisine: French
Ingredients: Dash pepper; ½ pound frozen raw, cleaned shrimp (12 to the pound); 2 tablespoons flour; Chunk butter; 1 cup minced mushrooms; ½ teaspoon salt; ¼ cup whipping cream; 1 tablespoon Cognac; ¾ cup milk; ¼ teaspoon sugar; 1 teaspoon fresh lemon juice; Dash cayenne

Sauce d’Écrevisses

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Franche-Comte
Sauce
Pescatarian
Mediterranean

Method

Thaw shrimp. Cut into very small pieces. (large shrimp are not as strong-tasting as the small ones.)
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.
When mold s