Eating Well'S Americaine Sauce

• 4 cups shrimp shells
• 1/3 cup cognac
• 1/2 cup white wine
• 1/3 cup eating well's rich fish stock
• 6 garlic cloves, finely minced
• 4 shallots, thinly sliced
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon cayenne pepper
• 1 pinch nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves
• 1/4 cup eating well's fresh tomato puree
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1 dash Tabasco sauce

1. Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
2. Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
3. Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
4. Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
5. Remove from heat and add remaining ingredients.

shrimp shells, cognac, white wine, eating wells rich fish, garlic, shallots, tarragon, cayenne pepper, nutmeg, ground ginger, ground cloves, eating wells fresh, lemon juice, salt, tabasco sauce

Taken from www.food.com/recipe/eating-wells-americaine-sauce-328746 (may not work)