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Below are the ingridients that are required to cook a appetizing Brad's seafood in white wine and garlic reduction:
- Take 2 tbs of butter.
- Use 1/2 of LG sweet onion, chopped.
- Take 1/2 of LG Anaheim pepper, julienned.
- Get 1/2 lb of jumbo prawns, deshelled and deveined.
- Prepare 1 lb of steamer clams.
- Provide 1 lb of mussels.
- Take 1 tbs of minced garlic.
- You need 1 cup of white wine.
- Prepare 2 tbs of red wine vinegar.
- Use 1/2 tsp of oregano.
- You need 1/2 tsp of white pepper.
- You need 1/4 cup of chopped cilantro.
- You need 1/4 cup of chopped fresh basil.
Done with the ingridients? Here are the procedures on serving Brad's seafood in white wine and garlic reduction:
- In a wok heat butter over medium heat. Add onion and pepper. Sauté until onion just starts to brown..
- Add wine, vinegar, garlic, seasonings, cilantro, and basil. Simmer until it reduces by a third..
- If clams and mussels are fresh, add them first. And cook 2 minutes. Then add prawns and cook 3 more. If they are pre steamed, add all seafood and cook 3 minutes..
- Put a helping of seafood in a bowl and spoon reduction over the top. Serve with garlic toast to sop up juice..
Can't wait to make this bad boy :p. White wine garlic prawns are the perfect, easy appetizer/starter and makes a great fast dinner served with crusty bread for mopping up the white wine Garlicky, white wine, buttery prawns? I love how the white wine emulsifies with the butter, creating a creamy sauce so delicious, you'll want. The red wine reduction, made from the flavorful pan juices, is quickly assembled while the roast rests. Had to add a little beef stock to pan as not enough juices to prepare the reduction; added the broth half way thru so it had time to cook with the pan juices.
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