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    Shrimp in Chardonnay Sauce


    Source of Recipe


    Sunday_Dinner@yahoogroups.com

    2 cups chardonnay or other full-bodied white wine
    2 shallots, minced
    3 tablespoons butter
    Salt to taste
    1/4 teaspoon cayenne, or to taste
    1 1/2 to 2 pounds shrimp (deveined if you like)
    1/2 cup heavy cream, optional
    Chopped parsley or chervil for garnish, optional

    1. In a 10-inch skillet with sloping sides, or a wok or saucepan,
    combine wine, shallots, 2 tablespoons butter, a large pinch of
    salt and cayenne. Bring to a boil over high heat and reduce,
    stirring occasionally, until nearly dry, about 10 minutes. While
    it reduces, peel shrimp.

    2. Add shrimp to skillet and cook, stirring occasionally, until
    cooked through, 3 to 5 minutes. Stir in remaining butter and, if
    you like, cream. Taste and add more salt or cayenne if necessary.
    Garnish and serve immediately.

    4 servings

 

 

 


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