Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brad's seafood in white wine and garlic reduction. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Winter is a tough time for those who like fresh fish, but this delicious seafood over pasta dish is sure to put a warm smile on your face no matter how hard. Simple and delicious seafood pasta dish , you can use scallops and lobster instead of shrimp and calamari , or just mix and match you're favorite seafood's. Jump to the Seafood Stew Recipe with White Wine, Garlic and Fennel or read on to see our tips for making it.
To begin with this recipe, we must prepare a few components. You can have brad's seafood in white wine and garlic reduction using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Brad's seafood in white wine and garlic reduction:
- Get 2 tbs butter
- Prepare 1/2 LG sweet onion, chopped
- Make ready 1/2 LG Anaheim pepper, julienned
- Make ready 1/2 lb jumbo prawns, deshelled and deveined
- Get 1 lb steamer clams
- Get 1 lb mussels
- Make ready 1 tbs minced garlic
- Get 1 cup white wine
- Take 2 tbs red wine vinegar
- Get 1/2 tsp oregano
- Get 1/2 tsp white pepper
- Make ready 1/4 cup chopped cilantro
- Take 1/4 cup chopped fresh basil
To make a wine reduction, begin by sauteing an onion, a few cloves of garlic, two small ribs of celery Then, just add your wine and let it simmer until it thickens to the consistency you want. Pairing wine with seafood isn't a difficult task. Think in terms of weight and substance—delicate raw fish and light, briny shellfish go best with equally White-fleshed fish in a butter-based sauce is a good opportunity to drink white Burgundy, made from Chardonnay. Seafood and wine make a natural pair, and choosing the right wine for your dish can really highlight When there's this much delicious seafood in the mix, a semi-dry white is a terrific choice.
Instructions to make Brad's seafood in white wine and garlic reduction:
- In a wok heat butter over medium heat. Add onion and pepper. Sauté until onion just starts to brown.
- Add wine, vinegar, garlic, seasonings, cilantro, and basil. Simmer until it reduces by a third.
- If clams and mussels are fresh, add them first. And cook 2 minutes. Then add prawns and cook 3 more. If they are pre steamed, add all seafood and cook 3 minutes.
- Put a helping of seafood in a bowl and spoon reduction over the top. Serve with garlic toast to sop up juice.
In either case, look for light-bodied wines to balance the richness of the buttery rice, the piquancy of the garlic. Because this recipe uses chicken thighs, our meat is already juicy and tender, so we don't need to slow cook for hours on end. We do a quick brown on the chicken, and then finish it in the oven with the most amazing mustard wine sauce. This creamy French Dijon chicken is perfect for that weeknight dinner. We were craving shrimp and white wine sauce on night, and this is what I came up with.
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