Sauce Nantua

1. 1

   Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells.

2. 2

   Cook, shaking the skillet and stirring, about 5 minutes.

3. 3

   Sprinkle with Cognac, and remove from the heat.

4. 4

   Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.

5. 5

   Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute.

6. 6

   Let simmer about 30 minutes.

7. 7

   Add the cooked shrimp in their shells and liquid.

8. 8

   Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped.

9. 9

   Do not overprocess.

10. 10

    Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids.

11. 11

    There should be about 1 1/2 cups.

12. 12

    Discard the solids.

13. 13

    Return the mixture to a souce-pan and add the cream.

14. 14

    Cook, stirring often, about 5 minutes.

15. 15

    Swirl in the remaining tablespoon of butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.