Mackey's Garlic Shrimp

[Drew]

Here's a recipe that we prepare often at the beach which pairs well with Sauvignon Blanc.

Mackey’s Garlic Shrimp

Shrimp (8-10 medium per person)
Garlic (as much as you want)
Julienne shallots (2 per serving)
Butter (at least 1/2 stick)
White wine (enough to make a sauce after reduction)
Salt
Pepper
Grilled French bread (halved and cut on bias for individual servings)

Sauté shallots and garlic till tender in butter, add white wine and reduce. Add shrimp and cook for several minutes. Salt and pepper to taste…pour over grilled (we like it crunchy) French bread and serve. Can be made with a little cream or half n half if desired (we like that). Add a piece of Buerre blanc (butter with flour) to thicken if desired at end. For a twist, and we love this, julienne a colorful pepper (red, yellow or orange) and saute with the shallots and garlic in the beginning. Serve with a salad for a complete meal...realllly goooood!

Hints - don't be stingy with the shallots...a lot wont overpower the dish. Play with this recipe and add whatever and adjust the thickness of sauce to your liking.

Drew