Name: Crevettes au Vin Blanc (Shrimp in White Wine)
Yield: serve as first course, or as a main dish to 4.
Cuisine: French
Ingredients: 2 shallots, minced; ½ cup clam juice (canned); 1 cup white wine; 1½ pounds cleaned raw frozen shrimp; ½ teaspoon salt; Dash of white pepper; 2 sprigs parsley; 3 tablespoons crème fraîche, or whipping cream; 1 cup sliced mushrooms (or 5-ounce box); 4 tablespoons flour; Chunk of butter, softened; ⅛ pound butter; 1 egg yolk; 2 tablespoons Madeira; 2 tablespoons Cognac; Chopped parsely

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 shallots, minced
2 sprigs parsley
1 cup sliced mushroom

Method

Simmer shallots, parsley sprigs, and mushrooms in butter for about 2 minutes. Add clam juice and wine and bring to a boil. Reduce heat and simmer 5 minutes. Remove parsley sprigs. Add frozen shrimp to liquid. Heat gradually, breaking shrimp apart as they heat. Once to boiling stage, reduce to a simmer and cook for 2 minutes. Season with salt and pepper.
Mash