| Yield | 0 |
|---|---|
| Prep Time | 45 minutes |
| Recipes | Shrimp |
| Yield | 0 |
|---|---|
| Prep Time | 45 minutes |
| Recipes | Shrimp |
New England Shrimp Cobbler Sauce
1 1/4 qt Fish Stock
2 oz champagne vinegar
2 tbsp thyme sprig
1 ea bay leaf
3 oz unsalted butter
2 oz button mushrooms
2 oz celery, medium dice
1 oz Spanish onion, medium dice
3 oz all-purpose flour
1/2 tsp kosher salt, to taste
1/2 tsp black pepper, to taste
6 fl oz heavy cream, as needed
1. Bring stock to a boil; stir in vinegar, thyme, and bay leaf. Lower heat and reduce to a simmer.
2. Saute mushrooms, celery, and onion in butter for at least 3 minutes. Stir in flour; cook gently until roux turns light brown.
3. Whisk 20 ounces stock into roux until smooth. Whisk in remaining 20 ounces stock; simmer at least 20 minutes.
4. Strain stock; adjust seasoning with salt and pepper. Stir in cream. Use, or properly chill and store.