To close out my week with Wolfgang Puck, we invited friends over and decided to try a Sauteed Shrimp with Chardonnay-Dijon Cream Sauce for the main course and a Warm Spinach Salad for the appetizer!
About 8 months ago, Pleas (my husband) made this great dish with pasta, olive oil and shrimp. Unfortunately, he doesn't cook with recipes like I do and he was never able to remember how he made it (coincidence, I think not!) So I have been trying to nail down that taste since then and finally found something that is quite similar but with a lovely sauce that adds a kick to the pasta and shrimp -- the combination of the sweet, plump, moist shrimp and the creamy mustard.
Sauteed Shrimp with Chardonnay-Dijon Cream Sauce
Wolfgang's Tip: The mustard not only gives the sauce a lot of flavor, but also contributes to its thick, smooth texture. Be careful to reduce the heat when you add the mustard so that it does not boil but only simmers, or the mustard will turn grainy and lose its delicate flavor.
1 pound medium or extra-large shrimp, peeled and deveined, tails removed
Kosher salt and fresh pepper
2 tablespoons extra-virgin olive oil
1 cup chardonnay or dry sherry (I prefer the chardonnay so that I can drink the rest of the bottle with the meal)
1/2 cup heavy cream
1 tablespoon Dijon Mustard or whole grain mustard
Chopped fresh flat leaf parsley for garnish
Rice or Pasta for serving as a main dish (I prefer to use whole grain pasta)
1. Pat the shrimp dry, put them on a plate and sprinkle lightly with salt and white pepper to taste. Heat a large, heavy sauce pan over medium-high heat. As soon as the pan feels hot when you hold your hand an inch or two above its surface, add the oil. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan. Without disturbing them, cook the shrimp for 2 minutes on one side. With tongs, a fork, or a small spatula, flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more. Transfer the shrimp from the pan to a platter and cover with aluminum foil to keep them warm.
2. Raise the heat under the pan to high. Add the wine and with a wooden spoon, stir and scrape to dissolve the pan deposits. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes. Reduce the heat and stir in the cream. Reduce slightly and stir in the mustard. Continue simmering until the sauce thick enough to coat the back of a spoon, about 5 minutes more. Taste the sauce and adjust the seasoning if necessary.
3. Add the shrimp and parsley to the sauce and simmer briefly to heat up the shrimp. Serve with rice or pasta, or on its own as a starter!
The Warm Spinach Salad was a treat because I love to order it but didn't realize just how easy it is to prepare at home. The catch is to make sure the ingredients are warm when you serve it -- makes all the difference.
Wolfgang's Easy Tip: For an even heartier salad, add sliced mushrooms and hard-boiled eggs before spooning on the dressing.
8 Strips lean bacon, cut in 1/2 inch dice (I went to Whole Foods and bought strips of bacon from the butcher).
1 Large sweet onion
1 teaspoon minced fresh garlic
1 tablespoon red wine vinegar or sherry vinegar (you can play around with vinegar combinations for a more pungent dressing)
3 tablespoons balsamic vinegar
Kosher Salt and Fresh White Pepper
1/2 cup drained oil-packed sundried tomatoes, chopped
1/2 cup extra-virgin olive oil
1 prepacked bag ready-to-serve fresh baby spinach leaves, about 10 ounces
1 log fresh creamy goat cheese about 6 ounces, cut into 1/2 inch thick slices
1. Heat a large nonstick skillet over medium heat and add the bacon pieces. Cook, sitting frequently, until browned and crisp, about 5 minutes. With a slotted spoon, remove the bacon from the skillet and transfer to paper towels to drain.
2. Pour off most of the bacon fat, leaving a thin coat in the skillet. Add the onion slices, separating them into rings, and saute them over medium heat until they begin to turn a Carmel brown color, 5 to 10 mins. Add the garlic and saute until it turns translucent, 1 to 2 minutes more. Stir in both the vinegars, add salt and pepper to taste, and stir and scrape with wooden spoon to deglaze the pan.
3. Add the sun-dried tomatoes and olive oil to the skillet and continue to cook, stirring continuously, just until the ingredients are heated through and blended. Turn off the heat.
4. Arrange the spinach in a bed on a serving platter or individual salad plates. Arrange the goat cheese on top of the spinach and sprinkle with the bacon pieces. With a fork, remove the onion rings from the skillet and arrange them all over the salad. Finally spoon the warm dressing from the skillet over the salad.
Salads are a great way to start a meal especially when using the right mix of lettuce. If you are in NYC, the farmer's market in Union Square has a great mix of fresh lettuce for any type of salad you are preparing.
Tags: Wolfgang Puck,Shrimp, Chardonnay, Dijon Mustard, Spinach
What are your favorite shrimp and salad combination recipes?
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