Servings: About 2 ½ cups

4 tablespoons (½ stick) unsalted butter 4 tablespoons (½ stick) unsalted butter
1 tablespoon olive oil 1 tablespoon olive oil
½ cup chopped yellow onion ½ cup chopped yellow onion
1 tablespoon minced garlic 1 tablespoon minced garlic
1 ½ tablespoons all-purpose flour 1 ½ tablespoons all-purpose flour
¼ cup bourbon whiskey (or brandy) ¼ cup bourbon whiskey (or brandy)
½ cup white cooking wine ½ cup white cooking wine
Shells from 1-lb shrimp (I use Argentinian Red shrimp) Shells from 1-lb shrimp (I use Argentinian Red shrimp)
3 cups bone broth or low-sodium chicken broth 3 cups bone broth or low-sodium chicken broth
3 tablespoons ketchup 3 tablespoons ketchup
1 teaspoon kosher salt 1 teaspoon kosher salt
2 teaspoons dried parsley 2 teaspoons dried parsley
1 teaspoon paprika 1 teaspoon paprika
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon cracked black pepper ½ teaspoon cracked black pepper
⅛ teaspoon cayenne powder ⅛ teaspoon cayenne powder
1 cup heavy cream or half and half 1 cup heavy cream or half and half

Over medium-high heat, add your butter and oil to a medium, heavy stockpot.
Once the butter melts, add the onions and garlic and cook until softened, about 2 minutes.
Add in the shrimp shells and continue to sauté with the onions and garlic. You can add in all your spices in now to get the most flavor out of the shells; garlic powder, salt, paprika, cayenne powder, pepper and dried parsley. You will begin to smell the amazing aroma of seafood!
Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes.
Add the whiskey/brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any browned bits. (Careful as the evaporated alcohol can singe those nose hairs if you’re too close lol!)
Now add in the white wine. Simmer for a bit then add the broth. Bring everything to a boil over high heat.
Once boiling, reduce the heat to low and add the ketchup. Give the sauce a good stir then leave it to simmer on low for a good 45 minutes, uncovered. The sauce will reduce in half and slightly thicken. The purpose is to extract as much flavor as possible from those shrimp shells.
Remove the shells from the sauce using a slotted spoon OR you can strain the sauce through a fine-mesh strainer for a completely smooth base. (I prefer to keep as much of my onions and garlic as possible!)
If using as a sauce, you can add in your seafood here and cook per the food ‘s time. When your meat has about a minute left, add in your heavy cream or half and half. IF NOT, SKIP TO THE NEXT STEP.
Add the heavy cream and bring to a simmer for an extra 3 minutes. Remove from heat and if not using immediately, allow sauce to cool completely before storing into a microwaveable container in the fridge.

*You can store the shells from the shrimp in the fridge for up to one day before using.  *You can store the shells from the shrimp in the fridge for up to one day before using.
**The same method can be used with crab or lobster shells. This sauce makes a great base for lobster bisque! :)  **The same method can be used with crab or lobster shells. This sauce makes a great base for lobster bisque! :)
***HOW TO STORE THE SAUCE:  ***HOW TO STORE THE SAUCE:
The sauce can be stored in an airtight container in the refrigerator for up to two days.  The sauce can be stored in an airtight container in the refrigerator for up to two days.
You can also freeze the sauce BUT do so before adding the cream (cream does not freeze well). Thaw in the refrigerator and then continue with the recipe.  You can also freeze the sauce BUT do so before adding the cream (cream does not freeze well). Thaw in the refrigerator and then continue with the recipe.