Velouté de Crevettes à la Normande (Shrimp Velouté à la Normande)

Ingredients

• raw shrimps
• fine Mirepoix
• butter
• 1 litre and a quarter clear fish Velouté
• liaison
• 200 grammes Beurre de crevette
• the water of the garnish oysters
• 2 small oysters per person

Instructions

1. Toss the raw shrimps in a fine Mirepoix tossed in butter, in the proportions and by the procedures given under Bisque d'écrevisses and Bisque de crevettes.
2. Reserve some twenty small tails for the garnish.
3. Pound the rest of the shrimps and the Mirepoix finely, add the whole to 1 litre and a quarter of clear fish Velouté, and pass through the tammy.
4. Heat, and thicken at the moment.
5. Bring to point with 200 grammes of Beurre de crevette and the water of the garnish oysters, passed through the cloth and reduced.
6. Garnish with the reserved shrimp tails and 2 small poached and bearded oysters per person.