Butter Basted Shrimp ChardonnayEntréeSeafood “The sweetness of the shrimp and richness from the butter compliment our Chardonnay perfectly. Halve this recipe and you have the perfect start for a romantic Valentines evening!” – Pennie Haase, Director of National Marketing and Northeast Regional Sales – Serves 4 – Ingredients: 1 lb. wild shrimp—about 16 2 Tbsp. Olive Oil 2 shallots, finely minced ¼ cup Cognac 1 Tbsp. Ouzo ¼ cup AVV Estate Chardonnay 6 Tbsp. butter 2 Tbsp. chives, finely chopped 2 Tbsp. Italian parsley, finely chopped 1 lemon, quartered Method of Preparation: Shell and devein shrimp, dry with paper towel. In a pan, heat olive oil to shimmering. Add shrimp and sear to get a little color, then remove the shrimp from the oil and set aside. Reduce heat to the pan, add the shallots and sauté for about 3-4 minutes. Add Cognac and Ouzo. Carefully light with a match and flambé. When the flame is out, add wine, then reduce by half. Put the shrimp back into the pan and cook for 2-3 minutes. Add butter and swirl to melt, then add parsley and chives. Squeeze a lemon quarter over top, just prior to serving. Serve with a rustic baguette and glass of AVV Chardonnay.
