- 4 lb. shrimp, shells on
- 2 carrots, diced
- 2-3 celery sticks, diced
- 2 onions, diced
- 1 bouquet garni (bay leaf, parsley stems, a few peppercorns in cheesecloth bag)
- 1 c. Cognac
- 2-3 c. dry white wine
- 3-4 chopped tomatoes, skinned, seeded
- 1-2 T. tomato paste or puree
- 1 1/4- 1 1/2 qt. white stock
- 1 1/2 qt. fish fume (basically fish stock)
- 1 clove garlic
- 5-6 oz. rice
- 1-2 T. shrimp butter (recipe below)
1. In pan, put olive oil. Add onion, carrot, celery and brown just a bit. Add the shrimp with the shells on. Flambe' (carefully, adding cognac off the heat source and then tipping to catch some flame). Add the rice.Moisten with white wine (chardonnay is good). Cook slowly for 5-10 minutes.
2. Add tomatoes, bouquet garni, fish fumet and 1 clove garlic and cook for another 40-60 minutes, slowly.
3. Strain and puree in cuisinart or blender.
4. Combine with the white stock. Add approx. 2 c. cream.
5. Moisten with butterflakes or cooked shrimp butter.
6. For shrimp butter: Carrots, onion, celery (2 c. total); 1 T. butter, 4-5 lb. shellfish and 2 lb. butter. Sweat carrots, onion, celery and brown. Add gutted shellfish. Add 2 lb. butter and bouquet garni. Cover and place in oven at 375 degrees for 30-40 minutes. Remove. Moisten with water. Leave to set in refrig. for awhile. Then, put butter on cheesecloth, squeeze out excess liquid. Put in stainless steel pan in bain-marie. Strain through fine strainer.
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Source: Culinary Academy Alumni, San Francisco
Submitted By: Helen Fitzsimonds