Sauce americaine is one of the basic sauces in French cuisine, made by frying shrimp shells.
This rich sauce tastes more like shrimp than prawn.
It's versatile enough to be used in bisque soup or as a sauce for pasta!
It has an authentic taste, but we present it in a simple recipe that is easy to reproduce at home.
We've also carefully explained the tips on how to make it, so give it a try.
Ingredients (finished weight: approx. 200 g)
10 red prawns
1/8 onion
1/6 carrot
A little celery
Half a clove of garlic
200 g tomato puree
40cc brandy
15cc white wine
Enough water to fill to the brim
1 bay leaf
30 g butter
For sautéed shrimp
A pinch of cumin
5 g butter
1 clove garlic