On Wed, 16 Jul 2008 11:03:28 -0700, sf wrote:

>On Wed, 16 Jul 2008 11:30:21 -0500, Lou Decruss >
>wrote:
>
>>On Tue, 15 Jul 2008 18:00:45 -0700, sf wrote:
>>
>>>On Tue, 15 Jul 2008 19:30:05 -0500, Lou Decruss >
>>>wrote:
>>>
>>>>I always save my shrimp shells. Next time I'll do a little
>>>>experimenting.
>>
>>>Here's a link to "lobster sauce" mentioned in the other
>>>post so you can see that, in fact, you can saute shrimp shells in
>>>butter. Never heard it called "scampi sauce" though.
>>
>>I referred to shrimp scampi "butter"
>
>If you stop that recipe at the right place, all you've got is flavored
>butter.

What we were discussing was "shrimp scampi butter." From what I'm
assuming, and from what Dimitri has said that would be shrimp and
garlic simmered in butter. Here's the directions from the link you
posted. Color me stupid, but I can't find anything like that here,
much less when to stop the recipe.
----------------------------------------------------------------------------------
What you posted:

Heat the oil and melt the butter in a medium heavy stockpot over
medium-high heat. Add the onions, celery, and carrots and cook until
soft, about 4 minutes. Add the shallots and garlic and cook until
softened, about 2 minutes. Stir in the flour and continue to stir
until the mixture is a light blond color, about 2 minutes. Add the
brandy and stir for 30 seconds, scraping the bottom of the pot with a
wooden spoon to release browned bits.

Add the lobster shells, then stir in the shrimp stock. Bring to a boil
over high heat. Reduce the heat to medium-low. Add the tomato paste,
salt, paprika, and cayenne. Simmer uncovered, stirring often, until
the sauce is lightly thickened, about 1 hour.

Strain the sauce through a fine-mesh strainer into a medium saucepan.
Add the cream and bring to a boil over medium-high heat. Reduce the
heat to medium and simmer briskly until reduced to about 3 cups, about
15 minutes. Use warm. (The sauce can be stored in an airtight
container in the refrigerator for up to two days.)