One of the forum members that I don't see around much anymore. Gave me a recipe he worked out so it would work for me. Tonight I made a couple adjustments for lack of ingredients and added flavors and made this.
An Awesome White Wine Cream Sauce!!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004661.jpg)
To this I added 10oz of 250-300 count Shrimp. Placed it over some Mafalda noodles added some Tapioca Pudding to the plate and a small Baked Potato. It looked like this before I ate the whole D*mn thing, it just tasted that good. Right now I am a hurting unit!!! I am stuffed like Tic on a hound dog!!!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004664.jpg)
Dang, Sounds good and looks awesome.
Let's Eat!
Yeah, I'd hammer that.
Wait, wait ... when I grew them potatoes were a veggie.
Looks awesome ! I'd be all over top of that (and probably as hurting as you afterwards). Nice 10.5 !
Looks good Chris. I've never seen 250-300 count shrimp. They must be about the size of peas.
Nice looking food 10.5. Did the sauce start out as a bechamel (rue)?
Quote from: jiggerjams on November 16, 2010, 07:03:53 PM
Nice looking food 10.5. Did the sauce start out as a bechamel (rue)?
Butter and onions, then added wine, then cream them shrimps right before serving
Love onions!! Nice touch.
Taters go with everything 10.5. Nice looking combo there. Is that what they mean when they say "Super Size"? I'm a sucker for shrimp recipes or anything to do with seafood. That's a killer looking while sauce - would it be possible to share the recipe?
Not a problem, additions or changes are in red.
White Wine Cream Sauce
This will yield you 1 qt/32 ounces
1 tsp unsalted butter
3 oz diced onion
2 bay leaves Didn't have added a big pinch of Parsley Flakes
16 oz dry white wine
1 lbs shrimp shells (adds a great depth of flavor) Didn't have dropped in a few shrimps for flavor
1 qt heavy cream
1 tsp kosher salt
1.5 tsp black pepper
1 Tbsp sour cream
1 Heat the butter in a small saucepan over medium heat, add the onion and bay leaves and sauté until the onion is translucent.
2 Add the wine and shrimp shells (if you have them) 2 cloves of garlic smashed and chopped and reduce by half. Add the cream and reduce by half, or until the sauce is thick enough to coat the back of a wooden spoon. Add salt and pepper.
3 Strain the sauce through a china cap (fine sieve) Didn't do pressing well to remove all the liquid from the shells, and then add the sour cream.
4 If you have an immersion blender pulse the sauce a few times just before plating, or give it a good mix with a wire whisk. Helps lighten the sauce a touch. Didn't do
Added Shrimp to warm before plating
The Shrimp/cream sauce looks like $$.
Bet it would have delicious spooned inside that bake tater.
Thanks for the recipe. Have bookmarked for imminent use :P :P
I'd hammer it too!
Yep, looks way good to me!
I saw it on the Sizzle and it looks just as good the second time around!
Couldn't wait to try your White Wine Cream Sauce w/shrimp Tenpoint5 cause it looked too appealing. Here's the sauce I made tonight
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/ShrimpWine11172010/Wsauce1.jpg)
The $$hot ...
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/ShrimpWine11172010/Wsauce2.jpg)
thanks 10.5 I'll be keeping this recipe in my roll-a-deck. Sauce was a little thin but that's cause I think I used too much wine. But came out great non the less.
Sauce too thin, I am guessing you didn't reduce enough. NOT THAT I AM ANY SORT OF EXPERT just a guess.
Looks good though!! I would venture it tasted pretty good as well.
Quote from: Tenpoint5 on November 18, 2010, 03:37:15 PM
Sauce too thin, I am guessing you didn't reduce enough.
Looks good though!! I would venture it tasted pretty good as well.
I believe you're right about not reducing enough and I think I used too much wine since I didn't measure it like I was supposed to. But none the less, it was mighty tasty. Will watch myself next time. Thanks again for the recipe :)
Made 10.5's sauce the other night while I was at the beach condo and I wasnt disappointed. Good Stuff! My wife wasnt feeling shrimp so I decided to substitute with chicken. Thanks Chris! It's a keeper!
(http://i70.photobucket.com/albums/i82/matts887/IMG00112-20101126-2001.jpg)
Glad you liked it Snelly. How did the Misses like it?
Quote from: Tenpoint5 on December 01, 2010, 09:32:59 AM
Glad you liked it Snelly. How did the Misses like it?
She really liked it. I think she liked the wine in the sauce. ;D
Thanks guys, that is some great looking Food Porn pics.
Great job bu everyone.
10.5......Thanks for a GREAT recipe. I copied it to my recipe file. I agree with everyone, it would be fantastic with shrimp, scallops, lump crabmeat or chicken over pasta. Probably would work with veal scallopini over pasta!
Well.....I"M HUNGRY NOW!!! Like that hard for us??? ::)
Ray
Very nice sauce!
Very, very nice !
Looks great, I'm thinking some crumbled bacon in the sauce would be good. Heck you could brown the bacon and use the drippings to cook the onions. Bacon, onions and shrimp..... Mmmmm. :)