Shrimp in Chardonnay Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups chardonnay or other full-bodied white wine
- 2shallots, minced
- 3tablespoons butter
- ¼teaspoon cayenne, or to taste
- 1½ to 2pounds shrimp (deveined if you like)
- ½cup heavy cream, optional
- Salt to taste
- Chopped parsley or chervil for garnish, optional
Preparation
- Step 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.
- Step 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.
Private Notes
Cooking Notes
I had just-harvested asparagus on hand so I subbed half the shrimp with it. I also replaced half & half for the cream. I then served it over a chunky orecchiette pasta - quite yummy. Will definitely make again.
I made this as a mid-week quick dinner. I served it over fresh linguine with an arugula beet salad. High marks!!!
This recipe is a good base but needs some additional ingredients for taste. I really appreciated the previous notes, that mentioned the scallops and sherry vinegar. I ended up doing half shrimp and scallops. I browned the scallops in some brown butter on each side, then set aside. Added more butter, shallots and wine and cream at the end, it tasted fine. I ended up pouring the ladle of sauce with seafood over rice, toasted bread crumbs. Next time ill add some fresh thyme & garlic to the sauce
this is great! Used 1/2 lb shrimp and 1/2 lb bay scallops (small) -- it works. Served with bitter greens (1/2/ bet greens and 1/2 spinach) cooked with 1 tspd. butter, shallots, and a few spritzes of sherry vinegar and 1 whole lime juice -- execellent. Could also use mustard greens (fall) or asparagus and green garlic (spring) for a great, complete dinner.
I made this as a mid-week quick dinner. I served it over fresh linguine with an arugula beet salad. High marks!!!
I accidentally put in all three tablespoons of butter in the beginning, which I don't think altered the dish much, if any. I also forgot the cayenne (boy, was I distracted!), but liked the dish without it. Will certainly make again.
I had just-harvested asparagus on hand so I subbed half the shrimp with it. I also replaced half & half for the cream. I then served it over a chunky orecchiette pasta - quite yummy. Will definitely make again.
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