Shrimp Sauce with Leeks & Shallots

Ingredients

2 Tbsp. olive oil
¼ cup Chopped Shallots in Oil
½ tsp. Garlic in Oil
shrimp shells
1 cup Chardonnay
2 cups heavy cream
½ tsp. Shrimp Base
2 julienne leeks, whites only
1+4 Tbsp. butter

Instructions

(yields approximately 2 cups)

Heat the olive oil and sauté the Chopped Shallots in Oil, Garlic in Oil and shrimp shells for 3-5 minutes, until the shells turn orange. Add the Chardonnay and reduce until almost dry. Add the heavy cream and Shrimp Base and reduce by half. Strain the mixture, discard the shells, and reserve sauce. Sweat the leeks in 1 tablespoon of butter and add to the strained sauce. Finish by whisking in remaining butter. Strain the mixture, discard the shells, and reserve sauce. Sweat the leeks in 1 tablespoon of butter and add to the strained sauce. Finish by whisking in remaining butter.