Title: Seafood in White Wine
Categories: None
Yield: 1 Servings

1	tb	Butter
2		Shallots; chopped
1	c	White wine
2	tb	Madeira wine ( or Dry Sherry)
1	ts	Mustard
1	pn	Cayenne
1 1/2	c	Fresh cream
3/4	lb	Crab meat
3/4	lb	Shrimp; cleaned and deveined
3	tb	Grated Gruyere or Comte
		Salt and pepper

>From the book " Les Meuilleres Recettes Pour Recevoir"

1. Melt the butter in a skillet and cook the shallots until translucent (1 minute)

2. Add the wines and cook over high heat until reduced by half

3. Add the mustard and cayenne and cook 2 minutes

4. Add the cream and cook a further 5 minutes to thicken

5. Stir in the seafood , seasonings and cook just until shrimp are opaque

6. Serve topped with the grated cheese

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky on Nov 07, 1997

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