| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian3 |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter |
| 4 |
md |
Shallots; finely chopped |
| 1 |
qt |
Heavy cream |
| 2 |
c |
Dry white wine |
| 1 |
lb |
Shrimp; bay, small, peeled |
|
|
; and deveined |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Dill; fresh, finely |
|
|
; chopped |
| 1 |
tb |
Tarragon; finely chopped |
| 2 |
ts |
Parsley; fresh, finely |
|
|
; chopped |
| 2 |
ts |
Chives; finely chopped |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
In a large sausepan ot skillet, melt the butter over moderate heat. Add the
shallots and sauté.until 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
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