Viewing post #1220264 by vic

You are viewing a single post made by vic in the thread called Main Dishes.
Oct 18, 2016 8:51 AM CST
Name: Vicki
North Carolina
From Jill


I saute' shrimp in a hot pan, with butter and a touch of olive oil (keeps the butter from burning) .. if they are small or medium size, they are done the moment they all turn color. You can put the wine in the pan right away with them, but then you're not sauteeing, you're braising? I think. Add a little garlic to the butter initially if you want; add other herbs once the wine goes in. To keep the shrimp from overcooking, I sometimes scoop them off to a serving bowl while I'm making the wine sauce, especially if there are a lot of shrimp, as I don't want them to overcook. Then "deglaze" the pan by adding the wine, and let it cook down to concentrate the flavors... turn the heat to low, and add more butter, vigorously stirring/shaking to incorporate the butter into the sauce (it tastes fine if the sauce "breaks" so no worries). Toss the shrimp back in to warm them and coat them with the sauce.

At the shore, I make this using pinot grigio wine and Penzey's "Sunny Paris" seasoning (which involves tarragon & shallots). We serve it with slices of crusty bread to sop up the sauce.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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