White Wine Compound Butter with Grilled Shrimp
Ingredients
1 shallot peeled and chopped
1/2 cup white wine
1/2 cup white wine vinegar
2 sticks of butter (1 cup)
1/4 cup parsley
2 pounds medium shrimp uncooked
Directions
Bring to a medium high heat, and reduce until almost all the liquid has been evaporated. Strain the liquid and shallots through a cheesecloth into a food processor. Add butter and parsley to food processor. Blend in food processor until butter is thoroughly mixed with parsley.
Take 3 tablespoon of compound butter and melt in a saute pan.
In a grill pan, cook shrimp on medium high heat. Combine cooked shrimp with butter compound.
Serve and enjoy
*The butter compound can keep for several week in a refrigerator or freezer.