The first of these sauces uses a simple technique popular among the young chefs of France. A shellfish stock is reduced to concentrate its flavor, the shrimp are sprinkled with lemon juice or sherry vinegar, and the sauce is bound with butter, whisked in a little at a time, forming a rich, silken shrimp-colored and shrimp-flavored sauce.
Sprinkle the shrimp with lemon juice or sherry vinegar and set aside. In a saucepan over high heat, reduce the shrimp stock by two thirds. Add the shrimp and continue to cook over high heat, turning the shrimp so that they cook evenly, for about 2 minutes. Then add the butter a little at a time, whisking it constantly, until the shrimp are cooked and the sauce is evenly bound and velvety smooth. Serve at once over hot grits.
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