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