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Ingredients
2 tablespoons olive oil
Shells from 3 pounds medium shrimp (use the shrimp for another dish)
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 sprig thyme
1 clove garlic, smashed
2 small tomatoes, chopped
3 cups homemade or low-sodium chicken stock
½ cup brandy
½ cup white wine
Kosher salt
4 tablespoons ice-cold unsalted butter
Nutritional analysis per serving
13 grams carbs; 41 milligrams cholesterol; 411 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 26 grams fat; 1 gram trans fat; 2 grams fiber; 1112 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large, heavy pot over medium-high heat. Add the shrimp shells and cook, stirring, until they turn golden brown, about 8 minutes. Lower the heat to medium.
- Step 2
Add the onion, carrot, celery, thyme and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomatoes, stock, brandy and wine. Simmer, uncovered, for 1 hour.
- Step 3
Pass the liquid through a strainer and discard the solids. Pour the liquid into a saucepan and simmer until reduced to 1 ½ cups. Season with salt to taste. Remove from the heat. Add the butter 1 tablespoon at a time, whisking constantly until all of the butter has been incorporated and the sauce is the consistency of heavy cream. Strain and set aside. Serve with sturgeon and spring vegetables (see above).
Private Notes