Shrimp Fondue With White Wine Recipes

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SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE



Sauteed Shrimp with Garlic, Lemon, and White Wine image

Sauteed shrimp--unbelievably simple, unbelievably good. Use whatever size shrimp you like.

Provided by Dave

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 13

¼ cup olive oil
3 scallions, white bulbs and green tops cut separately into thin slices
4 cloves garlic, minced
½ teaspoon dried oregano
24 large shrimp, peeled and deveined
2 ½ tablespoons lemon juice
2 tablespoons white wine
1 tablespoon water
½ teaspoon ground black pepper, or more to taste
¼ teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g

LINGUINE WITH SHRIMP AND WHITE WINE



Linguine with Shrimp and White Wine image

This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic, white wine, and lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

Coarse salt and ground pepper
2 ounces linguine (about a 1/2-inch-wide handful)
1 tablespoon cold butter, cut into pieces
1 garlic clove, minced
Red-pepper flakes
1/3 cup dry white wine
1/4 pound large shrimp, peeled and deveined
1/2 teaspoon fresh lemon juice
Fresh parsley leaves, for garnish

Steps:

  • In a large saucepan of boiling salted water, cook pasta until al dente.
  • Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

Nutrition Facts : Calories 449 g, Fat 13 g, Fiber 1 g, Protein 26 g

SHRIMP IN WHITE WINE SAUCE



Shrimp in White Wine Sauce image

Make and share this Shrimp in White Wine Sauce recipe from Food.com.

Provided by dicentra

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 lb medium shrimp, shelled and deveined
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1/2 teaspoon thyme
1 1/2 teaspoons chopped parsley

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.

Nutrition Facts : Calories 140.6, Fat 4.6, SaturatedFat 0.6, Cholesterol 143.2, Sodium 791.3, Carbohydrate 3.1, Fiber 0.1, Sugar 0.4, Protein 15.7

WHITE WINE FONDUE



White Wine Fondue image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 pound shredded Swiss cheese*, at room temperature
1 tablespoon all-purpose flour
1 clove garlic, halved
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
French bread, cubed, for dipping

Steps:

  • Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
  • *Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.

SHRIMP FONDUE



Shrimp Fondue image

A rich, creamy fondue, great for dunking chunks of fresh French bread-- or topping a bbq'd steak...a family favorite for sure!

Provided by ANDIKAY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 15m

Yield 7

Number Of Ingredients 5

1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of shrimp soup
1 dash Worcestershire sauce
1 pinch garlic salt

Steps:

  • Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 6.5 g, Cholesterol 69.4 mg, Fat 26.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 16.6 g, Sodium 515.7 mg, Sugar 0.4 g

WHITE TRUFFLE AND CHERVIL RISOTTO WITH A FONDUE OF GULF SHRIMP



White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp image

Provided by Food Network

Categories     main-dish

Time 2h

Number Of Ingredients 28

1 tablespoon butter
1 tablespoon olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, chopped
1 1/2 cups arborio rice
1 bunch fresh thyme, tied in a bundle
1/4 cup white wine
4 cups chicken stock
2/3 cup white truffle butter
3 tablespoons butter
1/4 cup coarsely chopped chervil
Gulf Shrimp Fondue, recipe follows
3 grams white truffles, shaved
2 tablespoons olive oil, plus 2 tablespoons olive oil
3 cups shrimp heads
2 ounces lemongrass
1/2 teaspoon fennel seeds
2 tablespoons shallots, plus 1 shallot, minced
4 cups chopped tomato, plus 4 tablespoons peeled, seeded, large dice tomatoes
4 tablespoons dry vermouth
1/4 cup sherry
Pinch of cayenne
2 sprigs lemon thyme
Water to cover
2/3 pound tail-on gulf shrimp, peeled, deveined and cut in half
3 tablespoons butter
1/2 clove of garlic, crushed
2 tablespoons fines herbs (chervil, parsley, tarragon and chives)

Steps:

  • Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil. Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil. Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles.
  • In a saucepan, heat 2 tablespoons olive oil over high heat until smoking. Add shrimp heads and saute until the turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes. Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve. In a saucepan, heat 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve. In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm. Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs. Serve alongside or on top of cooked risotto.

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