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Shrimp Sauce

Shrimp Sauce is a traditional British recipe for a classic white sauce flavoured with lemon zest and a bay leaf that contains shrimp and is used as a sauce for fish or shellfish. The full recipe is presented here and I hope you enjoy this classic British version of: Shrimp Sauce.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesMilk RecipesBritish Recipes


Ingredients:

pared zest of 1 lemon
1 bay leaf
350ml 50:50 mix of milk and fish stock (make the stock with prawn shells, if possible)
22g butter
22g plain four
salt and freshly-ground black pepper, to taste
60g frozen or potted shrimp

Method:

Combine the lemon zest, bay leaf and stock in a pan. Bring to a simmer and cook for 5 minutes before straining and setting aside to cool.

Melt the butter in a pan then scatter the flour over the top and stir thoroughly to form a smooth roux. Cook over gently heat, stirring constantly, for about 3 minutes (or until the mixture begins to bubble). Take off the heat at this point and gradually whisk in the flavoured stock (make certain to whisk rapidly, or lumps will form).

Return to the hob and bring the resultant sauce to a boil, stirring constantly. When it has thickened, cook for a further 2 minutes then season to taste with salt and black pepper before stirring in the shrimps. Re-heat for about 2 minutes then serve hot with fish and/or shellfish.