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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Seafood and Sherry Cream Sauce Recipe

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This recipe for Seafood and Sherry Cream Sauce is from The Coulson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
One small clove garlic
1 tablespoon finely chopped shallot or onion
One teaspoon clam, shrimp, or Lobster base
1 cup heavy whipping cream
2 tablespoons dry sherry or dry white wine preference
Dash kosher salt or to taste
Dash freshly ground black pepper, to taste
Dash paprika optional
Dash creole or cajun seasoning, optional
Pinch ground nutmeg
Directions:
Directions:
Melt the butter in a small saucepan over medium-low heat. Press garlic or smash it with the side of a knife and then mince it very finally add to butter. Add the chopped onions and clam base. Saute for about 1 minute. Add cream and Sherry bring to a simmer. Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3. Taste and add salt and pepper, along with other seasonings you might like. Four extra color and flavor add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.

 

 

 

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