- 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
520 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 10 milligrams cholesterol; 442 milligrams sodium
1 1/2 cups
- 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.
- 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.
- Pass the liquid through a strainer and discard the solids. Pour the liquid into a saucepan and simmer until reduced to 1 1/2 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).
1 hour 25 minutes