Sauce Crevettes (Shrimp Sauce)

Ingredients

• 1 litre Fish Velouté
• 1 décilitre and a half cream
• 1 décilitre and a half fish fumet
• 100 grammes beurre de crevettes
• 25 grammes Beurre rouge
• 3 spoonfuls peeled shrimp tails
• Cayenne

Instructions

1. Add the cream and the fish fumet to the Fish Velouté or the sauce Béchamel.
2. Reduce to 9 décilitres.
3. Off the fire, complete with the beurre de crevettes reinforced with the Beurre rouge, which gives the sauce its pale pink tint, and with the peeled shrimp tails.
4. Season lightly with Cayenne.