04-22-2005, 01:03 PM
4 ounces butter
1 fluid ounce olive oil
20 shrimp
1 tablespoon garlic, chopped
2 tablespoons garlic, sliced
1 tablespoon shallots, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chopped parsley
2 tablespoons sage, chopped
4 fluid ounces white wine
2 fluid ounces lemon juice
1 fluid ounce heavy cream
Combine butter and oil in a pan over medium heat. Add shrimp and sauté until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage.
Toss mixture and add white wine, then lemon juice, stirring well.
Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir.
Return shrimp to pan and toss to coat.
On a large platter, place shrimp covered with sauce and garnish with lemon wedges.
1 fluid ounce olive oil
20 shrimp
1 tablespoon garlic, chopped
2 tablespoons garlic, sliced
1 tablespoon shallots, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chopped parsley
2 tablespoons sage, chopped
4 fluid ounces white wine
2 fluid ounces lemon juice
1 fluid ounce heavy cream
Combine butter and oil in a pan over medium heat. Add shrimp and sauté until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage.
Toss mixture and add white wine, then lemon juice, stirring well.
Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir.
Return shrimp to pan and toss to coat.
On a large platter, place shrimp covered with sauce and garnish with lemon wedges.