Bisque shrimp sauce

Bisque shrimp sauce turns out to be very tasty, delicate, with an incredibly rich taste. Traditionally, this sauce and the soup of the same name are prepared from the chitinous shells of shrimps, crayfish, lobsters, lobsters, lobsters, langoustines - your choice. This sauce is ideal for seafood, and also goes well with chicken and, surprisingly, with veal. Take the time to prepare such a sauce and you will plunge into the atmosphere of exquisite restaurant cuisine.

Ingredients

• Boiled-frozen shrimps - 900 g
• or peeling shrimp - 250-300 g
• Onions - 100 g
• Carrots - 85 g
• Celery (root) - 120 g
• Tomato paste - 1 tbsp a spoon
• Dry white wine - 30 ml
• Cream (20-35% fat) - 150-200 g
• Water (cold) - how much will it take
• Vegetable oil - 1 tbsp. a spoon
• Salt to taste

Directions

1. We prepare products.
2. The water for the sauce should be cold.
3. We wash the shrimps and completely free them from ice. We put a pot of water on heating, bring to a boil, salt.
4. (If you already have prepared shells, you can use them.)
5. Put the shrimps in the water and cook for 3 minutes after boiling.
6. We discard the shrimp in a colander, cool. We clean the shrimp. (You can eat their meat, make a salad or any other dish from them, we will not need them in this recipe.)
7. We got 250 g of chitinous coating and shrimp heads (3 large handfuls).
8. Peel and wash carrots, onions and celery root.
9. Cut into small random pieces
10. In a deep saucepan, heat the vegetable oil, put the carrots, onions and celery root there and fry for about 5 minutes over a high-medium heat. Stir constantly.
11. Add shells and heads to the saucepan. While stirring, evaporate all the liquid that forms in the saucepan.
12. Put the tomato paste there, mix and heat for another 3-5 minutes. We make sure that the mass does not burn - we constantly mix.
13. Pour in cold water so that it covers the entire mass. Cook over low heat for 20 minutes.
14. Strain the broth straight into a large skillet.
15. Boil the broth over medium heat for about 10 minutes, until it thickens and darkens. The consistency of the broth should be thick and slightly stringy.
16. Pour the resulting syrupy mass into a saucepan. Carefully collect the entire mass from the sides of the pan, for this you can pour a little water (10-20 ml) into an empty pan, and then pour it into a saucepan. In a saucepan, bring the mass to a boil and boil for another 1 minute. Salt.
17. Gradually pour in the cream, stirring constantly. Pour in the wine immediately.
18. Boil the sauce over low heat for 1-2 minutes, until the alcohol thickens and evaporates. (It is not necessary to warm up the cream for a long time, otherwise it can exfoliate, curl.) Try the sauce with salt.
19. We interrupt the sauce with an immersion blender to saturate with oxygen for 1-2 minutes.
20. Bisque shrimp sauce is ready - pour into a saucepan and serve.
21. Bon Appetit!