Preparation:
Heat two-thirds the butter in a saucepan, over a medium flame. Whisk in flour until bubbly. Remove from heat.
Heat remaining butter in a skillet, over a moderate flame.
Add onions and eggplant puree.
Heat and stir for 2-3 minutes stir in stock and bring to the boil.
Stir in salt, cayenne, red chiles, and roux heat and stir for 4-5 minutes, over a moderately-high flame.
Add cream, heat and stir for 1- 2 minutes.
Add shrimp, heat and stir for 1-2 minutes, until pink.
Remove from heat keep warmed in a bain marie.
Serve warm |
