Vanilla Shrimp
  Goosecross Cellars Recipe for Chardonnay  
2 pounds medium shrimp, shelled & deveined
1 medium white onion, finely chopped
1 small carrot, peeled & finely chopped
1 small celery stalk, finely chopped
¼ cup red bell pepper, finely chopped
2 tablespoons chives, snipped
3 small cloves garlic, minced
3 teaspoons vanilla extract
Freshly ground black pepper to taste
Salt to taste
½ cup unsalted butter
½ cup olive oil
1 cup Goosecross Chardonnay
1 ½ cups chicken broth

Directions :
In a medium bowl, combine the shrimp, onion, carrot, celery, red pepper, chives, garlic, vanilla, salt, and pepper. Marinate the shrimp in the refrigerator for 2 hours.

In a large skillet over medium-high heat, melt the butter and olive oil and sauté the shrimp mixture, turning frequently, until the shrimp are just pink.

Transfer the shrimp to a plate. Add the wine and chicken broth to the skillet and cook until the sauce has reduced and thickened, about 7 minutes.

Return the shrimp to the skillet and cook quickly until heated through.

Serve the shrimp over basmati rice with a simple green salad.
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