Ingredients
White Wine Sauce:
- 2 tablespoons olive oil
- 1 shallot, sliced
- 4 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 tablespoons heavy cream
- 2 sticks cold unsalted butter, cut into 1-inch pieces
- 1/4 cup finely chopped fresh chives, plus more for garnish
- Salt and freshly ground black pepper
Shrimp:
- 1/4 cup canola oil
- 2 tablespoons Spanish paprika
- 6 cloves garlic, finely chopped to a paste
- 3 tablespoons finely chopped fresh thyme leaves
- 16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined
- Salt and freshly ground black pepper
- Basil Oil, for drizzling
Directions
For the white wine sauce:
Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
For the shrimp:
Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
Heat the grill to high.
Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.
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By lrdayton_8608400
West Melbourne, FL
on March 12, 2012
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When I found this recipe, I was actually looking for a white wine sauce for the pumpkin ravioli I was making for dinner...it was perfect! I had all the ingredients and it was really easy to make...you should turn down the heat on the sauce when you start adding the butter, otherwise the shallots and garlic might burn...otherwise, my whole family loved it! Very light and flavorful...
By Lijemtu
Ogden, UT
on October 28, 2011
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This was just great. Only used a little more than 1 stick of butter for the sauce, more didn't seem necessary.
By Janellebrook
on August 20, 2011
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Ok. Marinade burned with the high heat, so finished the shrimp by sauteing with some of the sauce and it took away the burnt flavors. I tossed the shrimp with some pasta and the sauce, but really not sure how the flavors of the marinaded shrimp and sauce work together.
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