Shrimp Sauce
A classic shrimp sauce made with picked shrimp meat in melted butter, brightened with lemon pickle and vinegar. Perfect for serving over fish or vegetables.
Ingredients
- 8 oz Shrimp, cooked and peeled (About 1 cup picked shrimp meat)
- 4 tablespoons Butter (For melted butter base)
- 1 tablespoon All-purpose flour (For thickening the melted butter)
- 0.75 cup Milk or cream (For the melted butter sauce)
- 1 tablespoon Lemon pickle or preserved lemon, finely chopped (Can substitute with lemon zest and capers)
- 1 tablespoon White wine vinegar or lemon juice (Adds brightness)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon White pepper (To taste)
More recipes using Shrimp
Instructions
- 1If using whole cooked shrimp, peel and devein them, removing shells completely. Chop the shrimp meat into small pieces, about 1/4 to 1/2 inch in size.
- 2In a small saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux, cooking until it just begins to bubble but does not brown.
- 3Gradually whisk in the milk or cream, stirring constantly to prevent lumps. Continue whisking until the sauce is smooth and thickened, about 3-4 minutes. Season with salt and white pepper.
- 4Add the prepared shrimp pieces to the melted butter sauce. Stir in the lemon pickle (or preserved lemon) and vinegar. Mix well to combine all ingredients.
- 5Heat the sauce gently over medium-low heat, stirring occasionally, until the shrimp are warmed through and the sauce is hot, about 3-4 minutes. Do not boil or the sauce may separate. Taste and adjust seasoning if needed.
- 6Serve the shrimp sauce immediately over poached fish, steamed vegetables, or toast points. The sauce can be kept warm over very low heat for up to 15 minutes, stirring occasionally.
