Roasted Shrimp Sauce

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

Ingredients

• 2 tablespoons olive oil
• 4 cups shrimp shells and heads
• ½ cup chopped yellow onions
• ¼ cup chopped carrots
• ¼ cup chopped celery
• 1 teaspoon chopped garlic
• 1½ teaspoons paprika
• 1 teaspoon tomato paste
• teaspoon salt
• teaspoon cayenne
• 2 tablespoons brandy
• ½ cup water
• 3 cups heavy cream
• 4 tablespoons cold unsalted butter, cut into pieces
• ¼ teaspoon fresh lemon juice

Directions

1. Heat the oil in a large heavy pot over high heat until smoking hot.
2. Add the shrimp shells and cook, stirring, until bright orange and fragrant, 3 minutes.
3. Add the onions, carrots, and celery and cook, stirring, for 3 minutes.
4. Add the garlic, paprika, tomato paste, salt, cayenne and cook, stirring, until the tomato paste begins to color slightly, 2 to 3 minutes.
5. Add the brandy and cook for about 15 seconds.
6. Add the water and cook until the pan is almost dry, stirring constantly with a wooden spoon to deglaze the pan.
7. Add the cream and cook until reduced by half, about 7 minutes.
8. Remove from the heat.
9. With a hand-held immersion blender, or in batches in a food processor, purée the sauce until smooth, about 1 minute.
10. Strain through a fine-mesh strainer into a clean saucepan, pressing hard on the solids with the back of a spoon to extract as much liquid as possible.
11. Place over medium heat and whisk in the cold butter one piece at a time.
12. Whisk in the lemon juice and serve immediately.

YIELD: MAKES 2 CUPS