Best Garlic Shrimp And Wine Sauce Recipes

Grilled Shrimp Marinated in Paprika, Garlic and Thyme with White Wine Sauce image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 shallot, sliced
4 cloves garlic, finely chopped
1 cup dry white wine
2 tablespoons heavy cream
2 sticks cold unsalted butter, cut into 1-inch pieces
1/4 cup finely chopped fresh chives, plus more for garnish
Salt and freshly ground black pepper
1/4 cup canola oil
2 tablespoons Spanish paprika
6 cloves garlic, finely chopped to a paste
3 tablespoons finely chopped fresh thyme leaves
16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined
Salt and freshly ground black pepper
Basil Oil, for drizzling

Steps:

For the white wine sauce:
Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
For the shrimp:
Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
Heat the grill to high.
Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.

Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce image

Provided by WILLARD FERIA

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs fresh mussels
1 lb fresh shrimp
1/2 lb prosciutto ham, chopped
1 small onion, chopped
4 garlic cloves, finely grated
5 tablespoons butter
1 cup white wine or 1 cup dry vermouth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 fresh basil leaves, chopped
salt & pepper
1 pinch saffron thread
2 tablespoons cornstarch
1/2 cup half-and-half
1 large fresh tomato, chopped, remove all seeds
hot sauce

Steps:

Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
Add shrimp and cook for few minutes until pink; remove them also.
Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
Serve with your choice of pasta (I prefer Linguini or Rigatoni).
*note.
This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.

Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7

GARLIC SHRIMP AND WINE SAUCE image

Yield 6 servings

Number Of Ingredients 12

1/4 cup olive oil
4 cloves garlic, minced
1/2 tsp. red pepper flakes
10 oz. medium shrimp, shelled (reserve shells)
2 tbsp. unsalted butter
1 sm. onion, quartered
1 cup dry white wine
1/4 cup minced fresh flat-leaf parsley
1 lb. cherry tomatoes, halved
sea salt and black pepper to taste
1 lb. dried pasta
parmesan cheese

Steps:

To marinate shrimp: In medium bowl, combine olive oil, garlic and red pepper flakes. Add shrimp and toss to coat well. To make sauce: In medium saute pan, melt butter over medium-high heat. Add onion and shrimp shells. Cook for 3 to 5 minutes or until onion is golden brown. Add wine. Cook until reduced adn thichened. Removeand discard shrimp shells, leaving as much of onion in pan as possible. To cook shrimp: Add shrimp mixture to sauce. Saute 3 to 5 minutes or until shrimp are pink. Stir in parsley and tomatoes. Season with salt and pepper. Set aside. Keep warm. Cook pasta in pot with boiling water seasoned with salt. Drain and transfer to warm serving bowl. Toss with sauce and add parmesan over top. Serve immediately.