Ingredients
-
24
-
1/2
-
1/2
-
1/2
-
5
-
1 1/8
-
4
-
2
-
1 1/2
-
1/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Reserved Shrimp Shells, Chopped Vegetables and Water in a Large Stockpot; Simmer Over Medium Heat Until Liquid Is Reduced to 3 Cups, About 30 Minutes; Strain and Set Aside. |
|
2
Done
|
Make a Roux in a Heavy Saucepan by Melting 4 Tablespoons Butter Until It Begins to Turn Brown. |
|
3
Done
|
Slowly Whisk in 4 Tablespoons Flour Until Mixture Thickens to a Paste; Cook Until It Turns a Light, Golden Brown. |
|
4
Done
|
Remove from Heat and Set Aside. |
|
5
Done
|
Melt 1 Tablespoon Butter in Another Saucepan. |
|
6
Done
|
Add Garlic and Onion and Saute Over Medium Heat 2 Minutes. |
|
7
Done
|
Add Crushed Bouillon Cube, Pepper Sauce and Shrimp Stock. |
|
8
Done
|
Stir and Let Simmer. |
|
9
Done
|
While the Stock Is Simmering, Melt 1 Stick Plus 1 1/3 Tablespoons Butter in a Separate Saucepan, Stirring, Until It Turns Golden Brown; Set Aside. |
|
10
Done
|
Add Roux to Stock Mixture and Stir to Incorporate, Then Simmer 3 to 5 Minutes. |
