Eating Well'S Americaine Sauce

1. 1

   Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.

2. 2

   Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.

3. 3

   Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.

4. 4

   Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.

5. 5

   Remove from heat and add remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.