Sicilian Seafood Sauce

Connee Sheckler

By
@conneeconehead

This is an original recipe devised by my friend, Tom. I changed it by adding tarragon and heavy cream which gives it a Northern Italian flavor.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
5 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

4 Tbsp
butter
4
green onions, chopped
2 c
fresh mushrooms, sliced
1
12-oz. can tomato paste
1-1/2 c
madeira wine
1 Tbsp
dried tarragon, crushed
1-1/2 c
heavy cream or half and half
4
egg yolks, beaten
1-1/2 lb
cooked, jumbo shrimp, shelled, deveined

Step-By-Step

1In a large skillet, over low-medium heat, cook onions and mushrooms in butter until tender, about 5 minutes.
2Remove vegetables with slotted spoon.
3In same skillet, mix tomato paste, wine and tarragon.
4Bring to a boil and boil vigorously for 10 minutes.
5In a bowl, combine cream and egg yolks; add to skillet; stirring well.
6Heat through, stirring constantly.
7Add reserved vegetables and shrimp.
8Cook another 5 minutes, until thickened.
9Serve over rice or your favorite pasta.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian
Hashtag: #shimp