Shrimp Buttercream Sauce

Recipe Ingredients

1/3 cup	65g / 2.3oz	Unsalted butter
2 tablespoons	30ml	Flour
1/2 cup	99g / 3.5oz	Eggplant
1/4 cup	15g / 0.5oz	Onion
1 cup	237ml	Shrimp stock
3/4 teaspoon	3.8ml	Kosher salt
1/2 teaspoon	2.5ml	Cayenne
1/4 teaspoon	1.3ml	Crushed red chiles
1/2 cup	118ml	Cream
12		Tiger prawn

Recipe Instructions

Heat two-thirds the butter in a saucepan, over a medium flame. Whisk in flour until bubbly. Remove from heat.

Heat remaining butter in a skillet, over a moderate flame.

Add onions and eggplant puree.

Heat and stir for 2-3 minutes stir in stock and bring to the boil.

Stir in salt, cayenne, red chiles, and roux heat and stir for 4-5 minutes, over a moderately-high flame.

Add cream, heat and stir for 1- 2 minutes.

Add shrimp, heat and stir for 1-2 minutes, until pink.

Remove from heat keep warmed in a bain marie.

Serve warm

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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