Quick Shrimp Sauce

Sughetto di Gamberi al Lampo

Cooking With Nick Stellino
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Ingredients:

2 Tablespoons Olive Oil
1 cup chopped Onion
1 medium Carrot, chopped
1 stalk celery, chopped
4 large Garlic cloves, thickly sliced
The Shells from 1 pound of Shrimp (2-3 cups)
1/8 teaspoon Red Pepper Flakes
½ cup White Wine
1 cup Clam Juice or Chicken Stock
1 cup Tomato Sauce
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper

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Makes about 2 cups
Printable Version
Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in olive oil over medium heat until the onions are soft and aromatic but not brown, 5-6 minutes. Add the shrimp shells and the red pepper flakes and cook until the shells become red, 2-3 minutes
Pour on the wine, stirring to gently dislodge any flavorful brown bits that may stick to the pan. Simmer and reduce the liquid by half, 1-2 minutes. Add the clam juice and tomato sauce, bring to a boil, reduce the heat and simmer until the sauce has thickened slightly, 8-10 minutes. Strain the sauce, pressing the shells gently with a wooden spoon to extract all of the flavor. Discard the solids and return the sauce to the pan to warm through.
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