Warm Shrimp Sauce

Preparation info

  • Difficulty


  • Makes Approximately

    3 Cups

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About



Simmer the shrimp in the salted water for 5 minutes and strain, saving the liquid. Let the shrimp cool, peel them, then chop the shells coarsely and put them in the saved liquid.

Simmer the liquid with the shells for 10 minutes. Strain the shrimp shell liquid into a saucepan and reduce it by half. Discard the shells. Add the liquid to the tomato sauce.

Chop the peeled shrimp into ¼-inch dice and mix it into the sauce.


You can replace the shrimp with cooked and chopped mussels, crab, or lobster. Or cook shucked oysters the same way as the shrimp until they are firm, chop them coarsely, and use the sauce to pour over linguine. The sauce is not bad either on top of a potato baked in a fire. Meyer lemons, Rangpur limes, or, if you can ever find them, ripe Key limes are also delicious here. And look in Philippino markets for kalamansi limes.