Shrimp in Chardonnay Sauce
Boil a couple of cups of wine with shallots and butter as quickly as your stove will allow. When the wine is almost completely gone, cook the shrimp in this sauce. The keys to finishing the dish are seasoning and body: it will take plenty of salt and a fair pinch of spice. Serve this with good bread to sop up the sauce.
- Serves: 4 persons
- 2cups chardonnay or other full-bodied white wine
- 2shallots, minced
- 3tablespoons butter
- ¼teaspoon cayenne, or to taste
- 1 ½to 2 pounds shrimp (deveined if you like)
- ½cup heavy cream, optional
- Salt to taste
- Chopped parsley or chervil for garnish, optional
Step 1In 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 2Add 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.