Sauce: Crevettes
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Created by Kitchen2MyTable
Inspired by “Shrimp Sauce Recipe” from www.reluctantgourmet.com
Serving Size: 6
Ingredients
- 1 1/2 tbsp (22.18 mL) butter - 4 medium shrimp, cleaned and diced - 1 1/2 cups (354.88 mL) prepared fish velouté sauce - 1/4 cup (59.15 mL) heavy cream - 1/2 cup (118.29 mL) fish stock - Salt and pepper, to taste - Cayenne pepper, to taste
Instructions
1. Melt butter in a saucepan and sauté the diced shrimp until opaque and cooked through. Lift them out and reserve. 2. Stir fish velouté, cream and stock into the pan. Reduce to the thickness you want, stirring regularly. 3. Return shrimp to the sauce to warm through, season with salt, pepper and cayenne, and serve. This modern velouté-based version uses sautéed shrimp rather than prepared shrimp butter. US quantities are retained with calculated metric volume equivalents; no ingredient weights inferred. Yield: Not specified by source Source: Adapted from G. Stephen Jones, The Reluctant Gourmet, Shrimp Sauce Recipe. Instructions independently written. https://www.reluctantgourmet.com/shrimp-sauce-recipe/
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 62 kcal
Carbohydrates: 0.4 g
Protein: 0.7 g
Fat: 6.6 g
Saturated fat: 4.1 g
Trans fat: 0.2 g
Cholesterol: 19 mg
Sugar: 0.3 g
Sodium: 66 mg
Potassium: 28 mg
Calcium: 13 mg
Iron: 0.05 mg
Vitamin A: 65 µg RAE
Vitamin C: 0.1 mg
Vitamin D: 0.2 µg
Generated: 2026-11-10T02:05:06+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Trans fat is a known subtotal, with data for 2 of 3 ingredients. Missing contributions are unknown, not zero.