Seafood Medley in Garlic Wine Sauce – Recipe
Super easy and truly delicious
- Author: Patty@bookscookslooks.com
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Saute
- Cuisine: American
- 1 lb mixed seafood
- 1 TBS olive oil
- 1 cup white wine
- 2 TBS dry sherry
- 4 cloves garlic, minced
- 1 TBS fresh lemon juice
- 1 tsp Thai basil
- 1 TBS unsalted butter, softened
- 2 TBS all purpose flour
- salt and pepper
- 2 cups prepared Jasmine rice
- side vegetable of choice
- Thaw and drain the seafood medley if frozen.
- Set aside until ready to cook.
- Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
- Add the olive oil and let it warm up.
- Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
- After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
- Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
- Add the seafood and cook just until the shrimp turn pink about 5 minutes.
- Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
- Mix the softened butter with the flour to make a very thick paste for lack of a better word.
- Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
- Do so twice more until all of the paste is absorbed.
- Add the sherry and cook for about a minute.
- Carefully add the cooked seafood back into the pan and stir gently.
- Lower the heat and cook for about a minute until it is warmed through.
- Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.
Keywords: seafood medley. garlic wine sauce, seafood