Sicilian Seafood Sauce

Connee Sheckler


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.


★★★★★ 1 vote

5 Min
20 Min
Stove Top


  • 4 Tbsp
  • 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

How to Make Sicilian Seafood Sauce


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

Printable Recipe Card

About Sicilian Seafood Sauce

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

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