Shrimp with Sorrel Sauce: Simple French Elegance
Simple, but elegant. Shrimp with Sorrel Sauce is an excellent touch of French cuisine without much effort. Serve with a crisp White Burgundy or Chardonnay.
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Cooking tools:
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fine-mesh sieve
- Mixing bowl
- Plate
- Stove
- Peeler
- Refrigerator
- Freezer
Ingredients
- 1 lb (450g) of large shrimp with shells (See note)
- 1 bunch (20-30) sorrel leaves
- 1 Shallot or roughly a quarter of a sweet onion
- 2 tablespoons (28g) Butter
- 1/2 cup Shrimp Stock (see stock instructions)
- 1/2 cup (120ml) Dry White Wine
- 1/4 cup (60ml) Cream
- Olive oil
- Salt, to taste
- Juice of half of a lemon
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