Shrimp in Chardonnay Sauce

Shrimp are cooked in a reduced mixture of chardonnay, shallots, cayenne and butter, with optional heavy cream added later.

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Ingredients:

• 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
• 1/2 cup heavy cream, optional
• Chopped parsley or chervil for garnish, optional.    

Method

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 the cayenne. Bring to a boil over high heat. Cook uncovered until nearly evaporated, stirring occasionally, about 10 minutes. While it reduces, peel and devein shrimp. Add shrimp to skillet and cook, stirring occasionally, until done, 3 to 5 minutes. Stir in remaining butter and, if you like, the cream. Taste and add more salt or cayenne, if necessary. Garnish and serve immediately.

Notes:

Number of servings: 4

Submitted By: zMark
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