Sauce Nantua

Shrimp Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


Seafood butter

  • ¼ pound butter
  • 6 large, cooked shrimp with shells, chopped


  1. Make seafood butter. Heat butter in a skillet. Put chopped shrimp into a blender container, or grind through a food chopper. When butter is hot, pour over shells in container and blend. Pour back into skillet, heat, and then pour back into blender container. Whirl again. Pour into a strainer set over a small bowl. Mash through as much of the shrimp mixture as possible.