Butter Basted Shrimp

“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 –

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.