How to make
For this French Sauce with Butter and Shrimp, there are a few things to keep in mind when preparing - the quality of the shrimp, the wine, and the spices.
Preparation is easy! I prefer freshly ground black pepper for this recipe.
Use a good dry white wine, like Sauvignon Blanc or Pinot Grigio.
Cayenne pepper flakes - to add just a subtle spiciness and color to our dish, feel free to skip if you don't like it.
Lemon juice - Fresh is always best! The juice of about 1 lemon.
Parsley - fresh and finely chopped, to sprinkle generously on top, or other greens.
I'm always tempted to add a cherry tomato, even just one, for contrast. You can choose not to.
Melt butter in a large skillet over medium heat. Add the garlic, shallots and cayenne pepper flakes and cook, stirring often, until you sense a pleasant aroma (about 2 minutes).
Add shrimp, by seasoning them with salt and black pepper to taste. Cook, stirring occasionally, for about 3-4 minutes.
Stir the parsley (I used lemongrass), lemon juice and lemon peel.
Serve the French sauce immediately. Enjoy!
The Butter French Sauce is served with shrimp, white fish and white chicken meat. It is most delicious with shrimp! This is a very versatile sauce that goes well with any fillet of fish or lean meat. It is most popular in combination with shrimp and fish (white).
