SHRIMP IN CHARDONNAY SAUCE

Shrimp in Chardonnay Sauce image

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.

Provided by Mark Bittman

Time 20m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

2 cups chardonnay or other full-bodied white wine
2 shallots, minced
3 tablespoons butter
1/4 teaspoon cayenne, or to taste
1 1/2 to 2 pounds shrimp (deveined if you like)
1/2 cup heavy cream, optional
Salt to taste
Chopped parsley or chervil for garnish, optional

Steps:

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.
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.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 6 grams, Sodium 1134 milligrams, Sugar 3 grams, TransFat 0 grams