"Bob" > wrote in message
...
> Stark wrote:
>
>> Had a good cream reduction sauce going, down to a thin batter
>> consistency when I added a handful of shrimp, letting them cook while I
>> poached some eggs. Maybe a little longer than 5 minutes, but when the
>> eggs were poached and the shrimp pink, my sauce had broken up.
>>
>> Added a little cream and stirred; the sauce was edible but I wouldn't
>> call it presentable.
>>
>> What happened? The shrimp were thawed but wet. Was there residual
>> water? Should I have taken the sauce off the heat? Would the shrimp
>> have cooked off heat? I couldnt whisk the sauce with the shrimp in
>> there. Maybe I just looked at it wrong.
>
> Interesting. Yes, the shrimp certainly released residual water and other
> fluids as they cooked, but without more specific details about the sauce,
> I
> couldn't say whether that was what caused the sauce to break.
>
> If you're going to try that same dish again, you might try cooking the
> shrimp separately, plating them, and then pouring the sauce over or around
> them.
>


That's what I'd do. Or, if you want the flavors of the shrimp to mix with
the sauce, cook the shrimp and combine with the sauce just before serving.


--
Peter Aitken

Remove the crap from my email address before using.