Patriarche Blanc
Shrimp in a Saffron Cream Sauce
All Amounts Are Estimates...Taste For Proper Amounts Before Using!
Sauce
- 1 pint heavy whipping cream
- 1/4 bottle Patriarche Blanc
- 2 tbsp butter
- salt
Shrimp
- 1lb shrimp
- butter
- salt
- brandy
Start with a pint of heavy whipping cream and reduce until thick along with a pinch of saffron. Meanwhile reduce some Patriarche Blanc (about a 1/4 bottle) until it tastes as tart as lemon juice. Add your reduced wine until you get the desired acidity in your sauce (I'm going to guess a tablespoon or two but it depends on how reduced your wine is) When you're there make sure your heat is off and add some butter (about 2 tablespoon or more if you like) and wisk. If it boils after you add the butter it will break. Season with salt.. ***You can replace the wine with lemon juice if you'd like.
Add your butter to a very hot pan. When the butter starts to brown add the shrimp and a little salt. Cook until done and finish with a little brandy for flavor and SHOW (be careful). Top with sauce and enjoy.
