Sauce aux carcasses de crevettes

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Sauce aux carcasses de crevettes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sauce aux carcasses de crevettes is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Sauce aux carcasses de crevettes is something that I have loved my whole life.

Many things affect the quality of taste from Sauce aux carcasses de crevettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sauce aux carcasses de crevettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Sauce aux carcasses de crevettes estimated approx 15 min + 5 min..

To begin with this recipe, we have to first prepare a few ingredients. You can have Sauce aux carcasses de crevettes using 8 ingredients and 4 steps. Here is how you cook it.

idéale sur des pates, des pommes de terre, avec des filets de poissons ou des crevettes.
#antigaspillagealimentaire #jechoisidecuisiner

Ingredients and spices that need to be Take to make Sauce aux carcasses de crevettes:

1. carcasses de 500g de crevettes (pattes, têtes et carcasses)
2. 1 oignon
3. 2 petites carottes
4. 1 cuillère à soupe d'huile d'olive
5. 1 petit verre de cognac
6. poivre
7. 2 cuillère à soupe maïzena
8. crème fraîche (pour plus tard)

Instructions to make to make Sauce aux carcasses de crevettes

1. Émincer finement carottes et oignon. Les faire revenir dans l'huile d'olive. (j'ai ajouter quelques feuilles de cèleri branche mais c'est facultatif).
   ajouter le cognac et faire flamber. Bien écraser les carcasses pour faire ressortir les sucs.
   ajouter 75 cl d'eau et laisser mijoter 15 minutes.
2. Au bout de ce temps, passer le tout au chinois en pressant bien les carcasse pour récupérer tout le jus.
   ajouter le poivre et remettre à feu doux. incorporer alors la maïzena après l'avoir diluée dans un peu d'eau. et remuer environ 5 minutes.
   C'est prêt.
3. Vous pouvez congeler en portions.
   ajouter la crème fraiche au moment de servir.
4. Là, je l'ai préparée pour être congelée.jajouterais la crème fraîche au moment de m'en servir. (Pas top de congelercde la crème fraîche)

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