Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound cooked shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large saucepan
- Wooden spoon
- Immersion blender or blender
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the flour and stir until smooth.
3. Add the onion, celery, carrot, garlic, thyme, basil, oregano, paprika, and cayenne pepper. Cook, stirring frequently, until the vegetables are soft, about 10 minutes.
4. Add the white wine and cook until the liquid has reduced by half.
5. Add the diced tomatoes and chicken broth. Bring to a simmer and cook for 20 minutes.
6. Using an immersion blender or blender, puree the sauce until smooth.
7. Return the sauce to the saucepan and stir in the heavy cream, salt, and black pepper.
8. Add the cooked shrimp and cook until heated through, about 5 minutes.
9. Stir in the chopped parsley.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 330
Fat: 19g
Saturated Fat: 11g
Cholesterol: 182mg
Sodium: 766mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 5g
Protein: 21g
Substitutions for ingredients:
- Instead of shrimp, you can use cooked lobster, crab, or scallops.
- Instead of chicken broth, you can use vegetable broth or seafood broth.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add chopped clams or mussels to the sauce.
- Add chopped bacon or pancetta to the vegetables for extra flavor.
- Add a splash of brandy or cognac to the sauce for a richer flavor.
Tips and tricks:
- Make sure to finely chop the vegetables so that they cook evenly.
- Use a good quality white wine for the sauce.
- If the sauce is too thick, add more chicken broth or water to thin it out.
- Taste the sauce and adjust the seasoning as needed.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over cooked pasta or rice. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, grated Parmesan cheese, lemon wedges
Pairings:
Serve with a crisp green salad and crusty bread.
Suggested side dishes:
Roasted vegetables, garlic bread, steamed asparagus
Troubleshooting advice:
If the sauce is too thin, simmer it over low heat until it thickens. If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the shrimp until they are pink and opaque. Store the sauce in the refrigerator for no more than 3 days.
Food history:
Sauce Américaine is a classic French sauce made with tomatoes, white wine, and seafood. It is believed to have originated in the Brittany region of France in the 19th century.
Flavor profiles:
Savory, tangy, slightly spicy
Serving suggestions:
Serve the Garlic American Sauce Américaine over cooked pasta or rice. Garnish with chopped fresh parsley and grated Parmesan cheese.
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