Seafood in white wine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 2 | Shallots; chopped | |
| 1 | cup | White wine |
| 2 | tablespoons | Madeira wine ( or Dry Sherry) |
| 1 | teaspoon | Mustard |
| 1 | pinch | Cayenne |
| 1½ | cup | Fresh cream |
| ¾ | pounds | Crab meat |
| ¾ | pounds | Shrimp; cleaned and deveined |
| 3 | tablespoons | Grated Gruyere or Comte |
| Salt and pepper | ||
Directions
>From the book " Les Meuilleres Recettes Pour Recevoir" 1. Melt the butter in a skillet and cook the shallots until translucent (1 minute)
2. Add the wines and cook over high heat until reduced by half 3. Add the mustard and cayenne and cook 2 minutes 4. Add the cream and cook a further 5 minutes to thicken 5. Stir in the seafood , seasonings and cook just until shrimp are opaque 6. Serve topped with the grated cheese Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 07, 1997
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