Shrimp in Chardonnay Sauce

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Shrimp in Chardonnay Sauce

By Chef Jim

Story Published: Aug 13, 2009 at 8:10 AM MST

Story Updated: Sep 9, 2009 at 7:59 AM MST

2 cups Chardonnay (or other full-bodied white wine)
2 shallots, finely minced
3 Tbsp. butter
1/4 tsp. cayenne pepper
2 pounds medium raw shrimp, deveined and peeled
1/2 cup heavy cream
Fresh parsley for garnish

In a large skillet, combine the shallots, with the wine, 2 Tbsp. of the butter, a large pinch of salt and the cayenne. Bring to a boil over high heat and reduce the mixture, stirring occasionally, until the pan is nearly dry – about 10 minutes.

Add shrimp to skillet and cook, stirring occasionally, until cooked through (the shrimp will turn an opaque pink). Stir in the remaining butter and the cream. Taste for seasoning and adjust accordingly.

Garnish and serve immediately.

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