- 400 g jumbo shrimp shells
- 100 ml olive oil
- 2 garlic cloves
- 150 g carrots
- 150 g onions
- 150 g fennel
- 150 g celery stalks
- 20 g parsley, finely chopped
- 10 g thyme
- 3 bay leaves
- 3 g crushed white peppercorns
- 1 tsp tomato paste
- Dash of Ricard
- 800 ml water
- 300 ml single cream
- 30 g chilled butter
Wash and dice the vegetables.
Heat the olive oil, vegetables and shrimp shells in a large stainless steel pot over a low heat for 10 minutes without browning.
Add the herbs, pepper and tomato paste.
Cook for 5 minutes, stirring constantly.
Flambé with the Ricard before adding 800 ml of water.
Partially cover and simmer over a low heat for at least 20 minutes.
Strain through a fine sieve and skim off any fat.
Pour the strained liquid into a large pot and reduce by half.
Add the cream, reduce by half again, then remove from the heat and add the chilled butter.
Blend the sauce in a food processor to emulsify it.
Season to taste.
This sauce can be served with light fish such as turbot, sole or squid. It is particularly delicious when made with fresh organic pre-cooked jumbo red shrimp from Madagascar.