Fried Shrimp In White Wine Cream Sauce Recipes

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

CALAMARI IN A CREAMY WHITE WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
• Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

SHRIMP IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
• Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
• Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.

FRIED SHRIMP IN WHITE WINE CREAM SAUCE

Steps:

• Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. I like to use an iron kettle. Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, maybe 2 minutes per side until golden brown. Between batches of shrimp vigorously mix the oil and flour (whatever falls off the shrimp, this will add great flavour and consistency to the sauce). Add more oil as necessary. Dab the shrimp with a paper towel and put aside. Add the onions to the oil, stir for a few minutes, then add the garlic and turn the heat to medium low. Let the flavors mix for a few more minutes before adding the mushrooms. After a few more minutes add the zucchini. Taste the food and spice accordingly, you'll defiantly need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, maybe 10-15 minutes. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, parsley and parmesan cheese. The sauce will harden some as it cools. Slowly add your cooked pasta until you have the right sauce to noodle ratio.

SHRIMP IN GARLIC WHITE WINE CREAM SAUCE WITH SUN DRIED TOMATOES

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley and tarragon and let the liquid reduce by half.
• Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, add the tomatoes and shrimp and let the sauce reduce to medium thickness. Season to your taste,.
• Toss the drained pasta or rice with the cream sauce and seafood,.
• Transfer to a serving dish, and sprinkle with cheese and red pepper flakes if you desire.

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE

Steps:

• Melt the butter in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• Season with salt and pepper; transfer to a warm serving platter.
• Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE

Steps:

• Heat oil over medium/high heat.
• Add garlic and onions.
• Stir constantly for 1 minute.
• Add shrimp and scallops.
• Continue stirring for 2 minutes.
• Add wine, basil, red pepper, chicken base.
• Allow to simmer 2 minutes.
• when cooked the shrimp will turn pink and the scallops will be opaque.
• Add butter, lemon juice, salt and pepper.
• Sprinkle with parsley and grated cheese.
• Toss with rice.
• (Any extra juices/sauce may be used for dipping bread).

CREAMY WHITE WINE SAUCE

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

WHITE WINE MARINATED SHRIMP WITH FIRE ROASTED TOMATO CREAM SAUCE

Steps:

• Shrimp:.
• Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
• After marinating, heat skillet over medium high heat. Add shrimp and marinade. Cook shrimp 5-7 minutes, or until pink on the outside, white on the inside. Set aside.
• Tomato Cream Sauce:.
• Heat oil on medium high heat. Saute garlic until fragrant.
• Add can of tomatoes, white wine, and remaining ingredients.
• Cook until cream begins to thicken sauce.
• Pour sauce into a blender and puree until smooth.
• Transfer sauce back to pot, hold on low heat.
• Pasta:.
• Heat water to rapid boil with salt and bay leaves. Add pasta.
• Cook 5-7 minutes, or until al dente, or tender.
• Drain pasta, removing bay leaves.
• Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.

WHITE WINE AND GARLIC DREAM CREAM

Steps:

• Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
• Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
• When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.