Seafood Medley in Garlic Wine Sauce – Recipe

Seafood Medley in Garlic Wine Sauce

Super easy and truly delicious


  • 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


  1. Thaw and drain the seafood medley if frozen.
  2. Set aside until ready to cook.
  3. Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
  4. Add the olive oil and let it warm up.
  5. 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.
  6. After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
  7. Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
  8. Add the seafood and cook just until the shrimp turn pink about 5 minutes.
  9. Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
  10. Mix the softened butter with the flour to make a very thick paste for lack of a better word.
  11. 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.
  12. Do so twice more until all of the paste is absorbed.
  13. Add the sherry and cook for about a minute.
  14. Carefully add the cooked seafood back into the pan and stir gently.
  15. Lower the heat and cook for about a minute until it is warmed through.
  16. Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.

Keywords: seafood medley. garlic wine sauce, seafood