Shrimp Sauce

Directions

1. 1
   Heat the oil in a large, heavy pot over medium-high heat.
2. 2
   Add the shrimp shells and cook, stirring, until they turn golden brown, about 8 minutes.
3. 3
   Lower the heat to medium.
4. 4
   Add the onion, carrot, celery, thyme and garlic to the pot.
5. 5
   Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
6. 6
   Add the tomatoes, stock, brandy and wine.
7. 7
   Simmer, uncovered, for 1 hour.
8. 8
   Pass the liquid through a strainer and discard the solids.
9. 9
   Pour the liquid into a saucepan and simmer until reduced to 1 1/2 cups.
10. 10
    Season with salt to taste.
11. 11
    Remove from the heat.
12. 12
    Add the butter 1 tablespoon at a time, whisking constantly until all of the butter has been incorporated and the sauce is the consistency of heavy cream.
13. 13
    Strain and set aside.
14. 14
    Serve with sturgeon and spring vegetables (see above).