Shrimp Bercy

Name: Shrimp Bercy
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 24 large shrimp in the shell, about 1 1/2 pounds; 5 tablespoons butter; Salt to taste if desired; Freshly ground pepper to taste; 1/4 cup finely chopped shallots; 3/4 cup dry white wine; 1/2 cup heavy cream; 2 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

24large shrimp in the shell, about 1½ pounds
5tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
¼cup finely chopped shallots
¾cup dry white wine
½cup heavy cream
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Using a pair of kitchen shears, cut down the back of each shrimp. Do not peel the shrimp. Rinse under cold running water to remove and discard the dark intestinal tract. Pat dry.
Step 2
Heat two tablespoons of the butter in a large skillet over high heat. Add the shrimp and sprinkle with salt and pepper. Cook, stirring often, about three minutes. Transfer the shrimp to a warm platter.
Step 3
Add one tablespoon butter and the shallots to the skillet. Add the wine and bring to a boil. Cook over high heat about two minutes or until the liquid is reduced to about half a cup. Add the cream and cook, stirring, about one minute. Add salt and pepper.
Step 4
Add the shrimp to the sauce and stir. Let cook about one minute and add the parsley and two remaining tablespoons of butter.