Preparation:
Heat the butter in a saucepan, over a medium flame add the onions and carrot.
Sauté until lightly browned add the shrimp, bay leaf, thyme, and parsley sauté until the shrimp turn pink.
Add the tomato paste-mix well add the brandy and wine.
Simmer until reduced by half remove the shrimp, shell, and return shells to the pan cut the shrimp into small dice and reserve as garnish add the velouté and stock to the sauce pan.
Simmer for 10-15 minutes strain through a chinois return to the saucepan, return to a simmer finish with the heated cream season to taste with salt and white pepper garnish with the diced shrimp.
Serve hot. |
