Shrimp Sauté in White Wine

Ingredients · 4 servings

• 600 gLarge shrimp
• 80 gButter
• 60 gShallots
• 180 gDry white wine
• 20 gParsley, fresh
• 200 gCream

Equipment

stovetop, chef knife, cutting board, serving platter, skillet, slotted spoon, wooden spoon

Instructions

1. 1
   Prep ingredients

   Peel and devein the large shrimp, finely chop the shallots and parsley, and set out a sauté pan and wooden spoon. · 5 min

   What to look for: shrimp turn pink

2. 2
   Sauté shrimp

   Melt the butter in the sauté pan over high heat, add the large shrimp, and cook while stirring until just opaque. · 4 min

   When it is done: shrimp are opaque and reach a safe internal temperature

3. 3
   Add shallots

   Drain off excess butter, add the chopped shallots to the pan with the shrimp, and sauté briefly to soften. · 1 min

   What to look for: shallots look translucent

4. 4
   Remove shrimp

   Cook the shallots with the shrimp a moment longer, then remove the shrimp from the pan and set aside. · 1 min

   What to look for: liquid reduced by half

5. 5
   Reduce wine

   Pour the dry white wine into the same pan and simmer over medium heat until reduced by about half. · 3 min

   What to look for: liquid looks slightly thickened

6. 6
   Reduce cream

   Add the cream to the pan and simmer gently, stirring, until the sauce reduces by about one third. · 3 min

   What to look for: sauce coats the spoon

7. 7
   Finish shrimp

   Return the shrimp to the pan and cook briefly, stirring, until heated through and coated with sauce. · 1 min

   When it is done: shrimp are hot throughout and opaque

8. 8
   Garnish and serve

   Stir in the chopped fresh parsley and serve the shrimp sauté hot. · 1 min

   What to look for: steam rising