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Grilled Shrimp Sauce for Steak

12 pieces of gulf shrimp, shell on
vegetable oil
1 tsp. kosher or sea salt
1 shallot chopped
1 carrot finely diced
1 celery stalk finely diced
1 cup white wine
1 cup heavy whipping cream
1 lb. butter, cubed and at room temperature
Directions: Remove shells from shrimp. Brush shrimp with oil and season with salt. Refrigerate until grilling time.

In a 2-quart saucepan, sauté shrimp, shallots, carrot and celery over medium-high heat until vegetable are soft and shrimp is pink. Add white wine and simmer until reduced by 2/3.

Add heavy cream and lower heat to medium, continuing to simmer until reduced by 2/3. Once reduced, pour through a fine strainer into another small saucepan and place on low heat. Fold in butter and season to taste with salt and pepper. Ladle over grilled steak.

Good for 6-8 steaks
Source: KC Steak Company

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