Tenpoint5 goes Gourmet or 2 starches No Veggie

[Tenpoint5]

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!!!



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!!!!

[SouthernSmoked]

Dang, Sounds good and looks awesome.

Let's Eat!

[FLBentRider]

Yeah, I'd hammer that.

[BuyLowSellHigh]

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 !

[ArnieM]

Looks good Chris.  I've never seen 250-300 count shrimp.  They must be about the size of peas.

[jiggerjams]

Nice looking food 10.5. Did the sauce start out as a bechamel (rue)?

[Tenpoint5]

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

[jiggerjams]

Love onions!! Nice touch.

[smoker pete]

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?

[Tenpoint5]

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

[classicrockgriller]

The Shrimp/cream sauce looks like $$.

Bet it would have delicious spooned inside that bake tater.

[smoker pete]

Thanks for the recipe.  Have bookmarked for imminent use  :P :P

[hal4uk]

I'd hammer it too!

[KyNola]

Yep, looks way good to me!

[TestRocket]

I saw it on the Sizzle and it looks just as good the second time around!