FRIED SHRIMP IN WHITE WINE CREAM SAUCE

FRIED SHRIMP IN WHITE WINE CREAM SAUCE image

Yield 5-8 People

Number Of Ingredients 18

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For the sauce
1-2 lbs fresh shrimp, cleaned and devained
4-8 oz of mushrooms, sliced 1/8" thick
1 Zucchini, Julienned
1 medium sized onion, diced
4-8 cloves of garlic sliced long and thin
Handful flat-leaf parsley
1 Pint Heavy cream sauce
1 cup Dry white wine
Olive oil
Cayenne pepper (optional)
Parmesan cheese
For the shrimp
Milk
Flour
Parmesan cheese
Salt & pepper
1 lb. cooked fuscilli.

Steps:

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. I like to use an iron kettle. Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, maybe 2 minutes per side until golden brown. Between batches of shrimp vigorously mix the oil and flour (whatever falls off the shrimp, this will add great flavour and consistency to the sauce). Add more oil as necessary. Dab the shrimp with a paper towel and put aside. Add the onions to the oil, stir for a few minutes, then add the garlic and turn the heat to medium low. Let the flavors mix for a few more minutes before adding the mushrooms. After a few more minutes add the zucchini. Taste the food and spice accordingly, you'll defiantly need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, maybe 10-15 minutes. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, parsley and parmesan cheese. The sauce will harden some as it cools. Slowly add your cooked pasta until you have the right sauce to noodle ratio.