Shrimp In White Wine And Cream
A silky shrimp dish with bright white wine, cream, and aromatic herbs—flaming brandy adds drama, making it perfect for a sophisticated dinner or a special occasion.
Ingredients
Instructions
- Saute 1 finely chopped shallot in 3 tablespoons butter.
- Add shrimp, pinch of thyme, bay leaf, salt and pepper.
- Simmer for 7 minutes.
- Warm 2 tablespoons brandy, light it, and pour flaming over the shrimp.
- When flame has died, add 3/4 cup white wine and simmer for 5 minutes, then transfer shrimp to a heated serving dish.
- Reduce pan juices by half; whisk in cream, egg yolks, 1 teaspoon lemon juice, and 1 teaspoon each of parsley, chervil and tarragon.
- Stir well and pour sauce over shrimp. Do not let it boil.
Tips & Substitutions
To enhance the flavor, consider adding minced garlic or a splash of lemon juice when sautéing the shallots. For a lighter sauce, substitute half-and-half for the cream. If you prefer a bit of spice, a pinch of red pepper flakes can elevate the dish. This shrimp dish pairs beautifully with Mediterranean recipes like a side of Louis Pappas Famous Greek Salad.
Serving Suggestions
Serve the shrimp in white wine and cream over a bed of rice or pasta to soak up the delicious sauce. A sprinkle of fresh herbs like parsley adds a nice touch. For a complete meal, pair with crusty bread to mop up the sauce or a side of steamed vegetables. This dish is perfect for impressing guests at a dinner party.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat to prevent overcooking. Adding a splash of white wine or broth can help restore moisture and flavor. Avoid microwaving, as it may make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp In White Wine And Cream contains roughly 321 calories, with 10g protein, 18g carbohydrates, and 24g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure to thaw them completely before cooking. This can be done overnight in the refrigerator or by placing them in a bowl of cold water for quick thawing. Adjust cooking time slightly as thawed shrimp may cook faster.
What type of white wine is best for this dish?
A dry white wine such as Sauvignon Blanc or Chardonnay works well for this recipe. These wines provide a nice acidity that complements the richness of the cream. Avoid sweet wines, as they can alter the dish's intended flavor profile.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the sauce ahead of time and store it separately. Reheat gently before adding the shrimp, as overcooking can make them tough. This allows for a quick and easy assembly when you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).