Chardonnay Cream Sauce For Seafood

WINE SAUCE FOR SEAFOOD

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

CHARDONNAY CREAM SAUCE FOR SEAFOOD

Steps:

• 1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum saucepan. Cover the pan and cook over low heat until the onion is transparent, about 10 minutes. 2. Add the wine, lobster shells, parsley, and the thyme. Raise the heat to medium to high and bring the liquid to a gentle boil. 3. Remove the pan from the heat and set it aside for about 15 minutes. Strain out and discard the solids from the liquid and return the liquid to the pan. 4. Add the shallot and bring the liquid to a boil over high heat; continue boiling until only about 2 tablespoons of liquid are left, 5 to 7 minutes. 5. Add the cream, reduce the heat slightly, and simmer until the sauce is thick and reduced by about a third, 7 to 10 minutes more. 6. Season to taste with salt, pepper, and a little lemon juice. In a food procesor, or with a hand-held blender, process the sauce until smooth, 1 to 2 minutes. 7. Strain it through a fine-mesh sieve and return it to the pan to warm through gently. Adjust the seasonings to taste. To keep the sauce warm, set the saucepan inside a bowl or larger pan of hot but not boiling wate Posted to recipelu-digest Volume 01 Number 588 by RecipeLu on Jan 24, 1998

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

SHRIMP IN CHARDONNAY SAUCE

Steps:

• 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.

SEAFOOD STUFFED SHELLS WITH CHARDONNAY CREAM SAUCE

Steps:

• Cook pasta according to package directions; drain well and set aside.
• Stir together Alfredo sauce and wine in a small saucepan.
• Cut tomato in half and scoop out seeds with your fingers; finely chop tomato and add to saucepan. Bring to a boil; reduce heat and simmer over low heat for 5 minutes.
• Preheat oven to 400°F and spray a 9-inch baking dish with nonstick cooking spray; place shells in dish.
• Stir 1/2 cup sauce, crabmeat and shrimp together in a small bowl; spoon mixture into shells.
• Pour remaining sauce over top and sprinkle with Parmesan cheese.
• Bake for 15 minutes or until hot and bubbly. Top with basil, if desired, and serve.