| Yield 1X: |
480.00 |
oz |
Allergens: |
| Portion: |
2 |
oz |
Shellfish, garlic, onion, dairy |
| Portions: |
240.0 |
| Shelf life: |
1 week/freeze |
| Date: |
10.15.18 |
| Prep Recipe Ingredient |
1 |
X |
2 |
X |
| lb |
oz/each |
lb |
oz/each |
| Canola oil |
|
4.00 |
|
8.00 |
| Shrimp, 16-20, head-on, chopped coarsely |
4 |
|
8 |
|
| Garlic, minced |
|
5.00 |
|
10.00 |
| Shallot, sliced |
|
4.00 |
|
8.00 |
| Onion, small dice |
3 |
|
6 |
|
| Celery, small dice |
1 |
8.00 |
3 |
|
| Carrot, small dice |
1 |
8.00 |
3 |
|
| Tomato paste |
2 |
|
4 |
|
| Brandy (1 bottle) |
|
1.00 |
|
2.00 |
| Chardonnay (1 gallon) |
8 |
|
16 |
|
| Black peppercorns – 1 t. |
|
1.00 |
|
2.00 |
| Cream (2 gallons) |
16 |
|
32 |
|
| Basil (2 bu) |
|
2.00 |
|
4.00 |
| Tarragon (2 bu) |
|
2.00 |
|
4.00 |
Carefully measure and prepare all ingredients.
Heat the oil in a suitable pot over high heat. When the pot is hot, and the oil shimmers, add the chopped shrimp, and stir to distribute evenly. Cook over high heat, stirring to prevent burning, until the shrimp meat, shells, and heads become well browned, and cooked through. The shrimp are intended to flavor the sauce, and are intentionally over-cooked.
Add the garlic and shallot, and stir to heat through. Take care not to brown the garlic. As soon as the aroma of the garlic is pronounced, add the onion, celery, and carrot. Continue to cook over high heat, stirring regularly, until the vegetables soften and the onions become almost translucent. Add the tomato paste, and stir to distribute evenly. Continue cooking until the tomato paste is hot and beginning to stick to the pan.
Add the brandy and return to a boil. Allow to boil until the alcohol boils off, add the chardonnay. Reduce to a simmer, and cook until reduced by half, about fifteen minutes. Add the peppercorns and cream, and return to a simmer.
Cook for 45 minutes, adding the herbs the last ten minutes.
Then remove from the heat, and strain through a fine strainer, pushing all liquid through with the back of a wooden spoon.Return to the heat, and bring back to a simmer. Correct seasoning, then transfer to a storage container, and immerse in an ice bath to cool. When completely cool, label, date, initial, and cover tightly. Store refrigerated until needed.
