| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian3 |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter |
| 4 |
|
Shallots, finely chopped |
| 1 |
qt |
Heavy cream |
| 2 |
c |
Dry white wine |
| 1 |
lb |
Shrimp, bay small peeled |
|
|
and deveined |
| 1 |
T |
Lemon juice |
| 1 |
T |
Dill, fresh finely |
|
|
chopped |
| 1 |
T |
Tarragon, finely chopped |
| 2 |
t |
Parsley, fresh finely |
|
|
chopped |
| 2 |
t |
Chives, finely chopped |
| 3/4 |
t |
Salt |
INSTRUCTIONS
In a large sausepan ot skillet, melt the butter over moderate heat.
Add the shallots and sautéuntil tender, 2-3 minutes. Add the cream
and white wine, raise the heat, and boil briskly until the sause is
thick and reduced by about one half, 15-20 minutes while stirring
constantly to prevent burning on bottom. Stir in shrimp and remaining
ingredients. Simmer until heated through, 1 to 2 minutes. Serve
immediately over angel hair pasta, linguini or spaghetti.. Per
serving: 1137 Calories (kcal); 102g Total Fat; (85% calories from
fat); 29g Protein; 12g Carbohydrate; 530mg Cholesterol; 669mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit;
20 Fat; 0 Other Carbohydrates Recipe by: H. Kolpas Converted by
MM_Buster v2.0n.
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“You’re never too old for God”