Madelines Chardonnay Shrimp Food

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SHRIMP IN CHARDONNAY SAUCE



Shrimp in Chardonnay Sauce image

Boil a couple of cups of wine with shallots and butter as quickly as your stove will allow. When the wine is almost completely gone, cook the shrimp in this sauce. The keys to finishing the dish are seasoning and body: it will take plenty of salt and a fair pinch of spice. Serve this with good bread to sop up the sauce.

Provided by Mark Bittman

Time 20m

Yield 4 servings

Number Of Ingredients 8

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

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.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 6 grams, Sodium 1134 milligrams, Sugar 3 grams, TransFat 0 grams

MADELINE'S CHARDONNAY SHRIMP



Madeline's Chardonnay Shrimp image

This is another recipe from my mother in law. I do love a recipe that has wine as an ingredient. You just have to have a glass after you open the bottle right? It's like that saying "I love cooking with wine. Sometimes I even put it in my food."

Provided by Slatts

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup butter
2 garlic cloves, minced
1 cup Chardonnay wine
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
1 1/2 lbs large raw shrimp, peeled and deveined

Steps:

  • Melt butter in a skillet over medium heat.
  • Add garlic and cook for one minute.
  • Stir in wine, worcestershire sauce, and seasonings and bring to a boil.
  • Reduce to simmer and add the shrimp. Cook for about 3 to 4 minutes until shrimp becomes pink and tender.
  • Serve shrimp in wide shallow bowls with cooking juices. A crusty bread goes nicely to soak up the yummy juices.

Nutrition Facts : Calories 376.9, Fat 24.8, SaturatedFat 14.8, Cholesterol 275.5, Sodium 1475.1, Carbohydrate 4.1, Fiber 0.1, Sugar 0.8, Protein 23.6

SHRIMP CASSOULET



Shrimp Cassoulet image

This recipe came from my best friends mother-in-law, and she made it for me when I went out to visit her. The beans thicken it while it bakes, and the flavors blend together wonderfully. It's very hearty, yet low in fat and calories. Served with warm fresh french ( or Italian ) bread, it's delicious!!!

Provided by Lester_C

Categories     < 60 Mins

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
3 cloves garlic, peeled and sliced thin
1 cup chopped onion
1 medium red pepper, chopped
2 (19 ounce) cans cannellini beans, drained and rinsed
1 (14 1/2 ounce) can tomatoes, diced
1 cup chicken broth or 1 cup vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon thyme
1 teaspoon red pepper flakes
1 teaspoon cajun spices or 1 teaspoon creole spices
1/2 cup kalamata olives or 1/2 cup black olives, pitted and halved
1 lb large shrimp, shelled,deveined,and halved
1/2 cup dry breadcrumbs
1/2 cup freshly grated parmesan cheese
salt and pepper

Steps:

  • In large pan, saute garlic, onion and red pepper in oil over medium heat until soft, about 5 minutes.
  • Add beans, tomatoes, broth, herbs, olives, salt and pepper.
  • Bring to a simmer.
  • Add shrimp; cook 3 minutes.
  • Turn into large baking dish.
  • Top with bread crumbs mixed with parmesan cheese.
  • Bake in preheated 400-degree oven until bubbly, about 20 minutes.
  • Brown top under broiler if desired.
  • Serve with French bread.

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