Aurora Catering's
White Rose Shrimp Sauce
Yield - about 1 Gallon
Ingredients
2 QUARTS HEAVY WHIPPING CREAM
1 -1/2 QUARTS MILK
2 TBSP CORN STARCH
2 TSP WHITE PEPPER
2 TBSP GRANULATED GARLIC
2 CUPS SHRIMP STOCK
1/2 BUNCH SHALLOTS (Chopped)
1/2 BUNCH FRESH PARSLEY (Chopped)
Method
Over medium/low heat and in a large sauce pot add the cream and milk, slowly heat. Insure
that the sauce does not scald or come to a boil. Meanwhile, in a mixing bowl add the corn
starch, white pepper and granulated garlic to the shrimp stock and blend with a whisk. Add
this mixture to the heated cream sauce and simmer for 15 minutes.
Alternate Method
Substitute the shrimp stock with lobster base. If you do this, the sauce will be
slightly salty and will require about 1 cup of white or blush wine.
Plate Presentation
If a Chef manned station is used, ladle this sauce to a display bowl. The shallots will
float to the top and display nicely. Otherwise, use a braiser or other heavy skillet, add
your seafood selection and simmer with pasta and serve in a chafer.
Chef's Notes:
This sauce is designed to be cooked with pasta, it will thicken when heated. Try adding
fresh shrimp, crabmeat or scallops with almost any pasta to this sauce.
to Home Cookin' Page or Return to
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 12, 2009.