Shrimp in White Wine Sauce
Succulent shrimp in a velvety white wine sauce with lots of butter, lemon and garlic. The sauce is great for dipping crispy French bread
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Here's What You Need
- 1 ½ pounds fresh shrimp
- 1 Tablespoon Creole seasoning
- 2 Tablespoons olive oil
- 8 tablespoons butter - in all
- 2 cups yellow onion - sliced into crescents
- 1 bunch green onions - separate the white and green parts
- 1 ½ cups dry white wine
- 3 slices lemon
- 3 Tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 2 Tablespoons garlic - minced; about 6 cloves
- Dash Tabasco
- 2 Tablespoons parsley - chopped
Herb and Spice Blend
- 1 teaspoon dry thyme
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne - optional
Here's What You Do
- Heat olive oil in a large skillet over high heat. Once hot, lightly sear 2 or 3 lemon slices, then remove and reserve them.
- Add the seasoned shrimp in batches and saute for 2 minutes, turning once. Remove the shrimp to a bowl and set aside.
- Lower the heat to medium-high. In the same skillet, melt 4 tablespoons of the butter and when the butter foams add the yellow onions, and saute until translucent, about 5 minutes.
- Add the green onions (white part) along with the Herb and Spice Blend (dry thyme, kosher salt, white pepper, and cayenne, if using). Mix well and saute for 1 minute.
- Add the lemon juice, Worcestershire, and wine. Bring to a simmer, continue to simmer for about 3 minutes or until the sauce thickens slightly.
- While the sauce continues to simmer, add garlic and green onions (green part) and continue to simmer for 3 minutes.
- Add the shrimp, lemon slices, and tabasco. Simmer for only 3 more minutes.
- Remove the skillet from the heat, add the parsley and the remaining 4 tablespoons of cold butter. Gently shake or swirl the skillet until the butter melts into the sauce.
Notes
Read my article Shrimp in White Wine Sauce for more detailed instructions and tips, along with process photos.
Leftovers can be held in the fridge for 3 to 4 days in an airtight container. You can freeze leftovers in an airtight container for 3 months. Reheat defrosted leftovers in a skillet on the stovetop over moderate heat until warmed through.
Reheating leftovers may overcook the shrimp or cause the sauce to separate. Maintain low heat and stir gently while reheating; a splash of stock, wine, or water can help keep the sauce emulsified.
This recipe can be doubled, but I would suggest doing that in two batches so the shrimp sear quickly; that isn't easy to do with that many shrimp.
Use a dry, white wine that tastes good to you. Chardonnay and Chenin Blancs are good choices. Do not use anything labeled "cooking" wine, as these will have the tendency to be salty.
If you don't want the wine, you’ll need to replace the liquid and acid that the wine provides. Substitute the same amount of shrimp or chicken stock with some lemon juice or vinegar. You could also use water with lemon or vinegar.
Nutrition
Calories: 535kcal | Carbohydrates: 15g | Protein: 36g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 334mg | Sodium: 1030mg | Potassium: 760mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1568IU | Vitamin C: 18mg | Calcium: 171mg | Iron: 2mg
