Shrimp in Chardonnay Sauce

By Mark Bittman

Total Time: 20 minutes
Rating: 4(96)
Notes: Read community notes

Boil a couple of cups of wine with shallots and butter as quickly as your stove will allow. When the wine is almost completely gone, cook the shrimp in this sauce. The keys to finishing the dish are seasoning and body: it will take plenty of salt and a fair pinch of spice. Serve this with good bread to sop up the sauce.

Featured in: THE MINIMALIST; Enriching a Sauce With Wine

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2cups chardonnay or other full-bodied white wine
2shallots, minced
3tablespoons butter
¼teaspoon cayenne, or to taste
1½ to 2pounds shrimp (deveined if you like)
½cup heavy cream, optional
Salt to taste
Chopped parsley or chervil for garnish, optional

Ingredient Substitution Guide

Preparation

Step 1
In a 10-inch skillet with sloping sides, or a wok or saucepan, combine wine, shallots, 2 tablespoons butter, a large pinch of salt and cayenne. Bring to a boil over high heat and reduce, stirring occasionally, until nearly dry, about 10 minutes. While it reduces, peel shrimp.
Step 2
Add shrimp to skillet and cook, stirring occasionally, until cooked through, 3 to 5 minutes. Stir in remaining butter and, if you like, cream. Taste and add more salt or cayenne if necessary. Garnish and serve immediately.

Ratings

4 out of 5

96 user ratings

Your rating

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Tami6 years ago

I had just-harvested asparagus on hand so I subbed half the shrimp with it. I also replaced half & half for the cream. I then served it over a chunky orecchiette pasta - quite yummy. Will definitely make again.

Mike6 years ago

I made this as a mid-week quick dinner. I served it over fresh linguine with an arugula beet salad. High marks!!!

Mo4 years ago

This recipe is a good base but needs some additional ingredients for taste. I really appreciated the previous notes, that mentioned the scallops and sherry vinegar. I ended up doing half shrimp and scallops. I browned the scallops in some brown butter on each side, then set aside. Added more butter, shallots and wine and cream at the end, it tasted fine. I ended up pouring the ladle of sauce with seafood over rice, toasted bread crumbs. Next time ill add some fresh thyme & garlic to the sauce

BAF6 years ago

this is great! Used 1/2 lb shrimp and 1/2 lb bay scallops (small) -- it works. Served with bitter greens (1/2/ bet greens and 1/2 spinach) cooked with 1 tspd. butter, shallots, and a few spritzes of sherry vinegar and 1 whole lime juice -- execellent. Could also use mustard greens (fall) or asparagus and green garlic (spring) for a great, complete dinner.

Mike6 years ago

I made this as a mid-week quick dinner. I served it over fresh linguine with an arugula beet salad. High marks!!!

Julie6 years ago

I accidentally put in all three tablespoons of butter in the beginning, which I don't think altered the dish much, if any. I also forgot the cayenne (boy, was I distracted!), but liked the dish without it. Will certainly make again.

Tami6 years ago

Private notes are only visible to you.