Fish sauce

Shrimps (deep frozen) are seafood that almost everybody likes. They are available everywhere around the year.
Next time when you go to buy them, try unpeeled ones. They are cheaper, better in taste and you get a great bonus: The shells !
Let´s make a sauce with the shells.

In addition to shells, you only need butter, good chardonnay, cream, an onion, ( shallot would be the best), salt and pepper.

Peel the shrimps and thistime do not throw shells and heads away !

Heat a kettle and melt some butter.

When butter starts to boil, add chopped onion or shallots. You need not make fine cuts, since onions will go waste anyway later...

Add shells, heads, legs -so everything that you peeled out from the shrimps.

Fry with mixing all the time about 1 minute.

Add chardonnay until everything almost sink.  Now shimmer but NOT MORE than 8 minutes. 

(Longer cooking will create poisonous ammonia compounds...)

Rinse all liquid out from the shells. Now you can throw the shells to waste :-)

Put liquid back to the kettle and add cream. Wait until your stock starts to boil again and then add some butter. Mix well, but gently.

(If you like to have more red color to your sauce, you can add some tomato pyre before adding butter).

Add salt, black pepper and dill.

Serve with excellent, grilled fish !