Shrimp A La Bordelaise|
Recipe Submitted By: Good Food Ideas
"Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espagnole most commonly used for grilled meats. In the case of seafood, A La Bordelaise refers to a sauce composed of white wine, garlic, shallot, and green onion or scallion. This recipe will be served over pasta so a creamy wine and herb sauce will be created with the addition of some heavy cream and some extra butter."
1 pound peeled and de-veined shrimp
2 tablespoons olive oil
6 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
4 tablespoons chopped scallions
1/2 cup Chardonnay
2 tablespoons fresh chopped parsley
1/4 cup heavy cream
pinch crushed red pepper
salt and black pepper to taste
1 pound cooked pasta
In a medium sauté pan over a low fire heat 1/2 the butter and the olive oil and sauté the garlic, shallots, and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the scallions, and the chopped parsley and return to a simmer. Add the heavy cream, and a pinch of crushed red pepper and return
to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.
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