Categories: Fish, Sauce, Seafood

Ingredients

• 1 cup white wine
• 1/2 stick salted real butter
• 1/2 stick unsalted real butter
• 1- 2 tablespoons flour
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon tomato paste (optional)
• 1 tablespoon chopped fresh parsley
• 1 small clove garlic thinly sliced
• 1/4 to 1/3 cup cream
• Couple dashes of Tony's Creole seasoning
• Handful of small shrimp

Directions

1. Melt butter in a saucepan or skillet. Whisk in flour.

2. Add wine, lemon juice, Worcestershire to the flour/butter mixture. Bring to a boil. You can add optional tomato paste now. (You can also just use the meaty part of a small Roma tomato, remove seeds and skin and smush it up fine.) NOTE: If mixture gets really thick due to adding too much flour, have a cup or two of chicken bullion ready to thin sauce down.

3. Simmer until slightly reduced. (The first time I made this I added too much flour and I didn’t let the wine reduce or cook out enough. It had a really strong wine taste.)

4. Toss in parsley, Tony’s, and garlic. Whisk in cream. Toss in shrimp. Simmer until shrimp is just cooked thru.

5. Serve over a fine grilled fish filet such as flounder or trout. Suggest a nice seasoned rice, place fish on top, add shrimp sauce. Serve with a side of grilled vegetables.

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