Serves: 6

1 1/2 cups velouté sauce
3 ounces heavy cream
1 teaspoon tomato paste
2 ounces cooked shrimp


Dice shrimp. Combine the fish velouté and heavy cream. Reduce by 1/4. Strain through a china cap. Adjust the seasoning.
Hold the sauce in a waterbath.
At serving time, stir in the tomato paste and diced shrimp.

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