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Started By
Message
Help with a white sauce for shrimp
Posted on 7/25/14 at 6:22 pm
Posted on 7/25/14 at 6:22 pm
So I've had a sauce before that started with a fish stock and cream reduced down with Parmesan and almond extract. Can anyone help me out with a good recipe similar to this? Only have access to my phone right now and I'm going to be cooking tonight. Thanks in advance.
2
Posted on 7/25/14 at 6:29 pm to rbWarEagle
Where did you have the sauce?
Posted on 7/25/14 at 6:35 pm to Gris Gris
Long story short, got drunk with my ex's father and helped him make it. He kept mentioning it as based off one of the mother sauces. 
Posted on 7/25/14 at 6:48 pm to rbWarEagle
Sounds like a mix of a veloute and a bechamel sauce. Start with flour and butter, then whisk in the stock and the cream and reduce. Add what seasonings you remember using. Taste until its close to what you remember.
Posted on 7/25/14 at 6:55 pm to Gris Gris
A little white wine and some finally minced shallots to what Gris Gris said. I'm not big on cheese and seafood but some are so use the Parmesan if you like.
Posted on 7/25/14 at 7:05 pm to rbWarEagle
I would quickly sauté some garlic and shallots in a few Tbs of butter then add in 1 Tbs of flour and stir to incorporate. After a minute hit it with a splash of white wine and some fish stock. Let that reduce then add some cream and reduce to desired consistency. Finish with parsley for traditional or green onions for coonass. Salt and pepper to taste.
Posted on 7/25/14 at 7:20 pm to Gris Gris
Solid, thanks for the help, everyone. Might just use a little bit of chicken stock instead of the fish stock.
Posted on 7/25/14 at 7:20 pm to Martini
Yeah, I didn't suggest and wine, brandy etc... bc he don't mention that as a flavor. He's got that almond extract which is pretty distinct. I'd prob use brandy and not too much cheese.
Posted on 7/25/14 at 7:21 pm to Martini
Yeah, I think the original sauce I had was with something similar to brandy. White wine and a bit of almond extract will have to do
Posted on 7/25/14 at 7:25 pm to rbWarEagle
Chicken stick is almost universal. It will work.
Posted on 7/25/14 at 7:37 pm to rbWarEagle
If you have shrimp shells, simmer them in water for about 30 minutes, strain and use that for the fish stock.
Posted on 7/25/14 at 7:51 pm to Gris Gris
Yep what they all said.
Posted on 7/25/14 at 8:03 pm to Trout Bandit
quote:
I would quickly sauté some garlic and shallots in a few Tbs of butter then add in 1 Tbs of flour and stir to incorporate. After a minute hit it with a splash of white wine and some fish stock. Let that reduce then add some cream and reduce to desired consistency. Finish with parsley for traditional or green onions for coonass. Salt and pepper to taste.
winner , winner shrimp cream sauce dinner
exactly how I would throw it down and likely add some saute'ed fennel and capers
Posted on 7/25/14 at 8:13 pm to Got Blaze
quote:
exactly how I would throw it down and likely add some saute'ed fennel and capers
With almond extract?
Posted on 7/25/14 at 9:13 pm to Gris Gris
Fennel and almond I'm not sure of.
Posted on 7/25/14 at 9:26 pm to Martini
He wasn't commenting on a post with the almond extract, I don't think.
Posted on 7/26/14 at 12:01 am to rbWarEagle
So, what did you do and how did it turn out?
Posted on 7/28/14 at 1:34 pm to Gris Gris
Turned out really well, probably one of the better pasta dishes I've ever made. Built up a veloute with some white wine and parmigiano reggiano and baby bella to let them soak up some of the goodness. Cooked the shrimp in a white wine butter garlic sauces, threw it on some fresh pasta and poured the sauce over. People were licking plates Thanks for the help!
Thanks for the help! Posted on 7/28/14 at 1:40 pm to rbWarEagle
IWEI
Posted on 7/28/14 at 1:41 pm to rbWarEagle
Nice looking shrimp.
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