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Practical way to Cooking Perfect Brad's seafood in white wine and garlic reduction

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Brad's seafood in white wine and garlic reduction

We hope you got benefit from reading it, now let’s go back to brad's seafood in white wine and garlic reduction recipe. You can have brad's seafood in white wine and garlic reduction using 13 ingredients and 4 steps. Here is how you do that.

Below are the ingridients that are required to cook a appetizing Brad's seafood in white wine and garlic reduction:

  1. Take 2 tbs of butter.
  2. Use 1/2 of LG sweet onion, chopped.
  3. Take 1/2 of LG Anaheim pepper, julienned.
  4. Get 1/2 lb of jumbo prawns, deshelled and deveined.
  5. Prepare 1 lb of steamer clams.
  6. Provide 1 lb of mussels.
  7. Take 1 tbs of minced garlic.
  8. You need 1 cup of white wine.
  9. Prepare 2 tbs of red wine vinegar.
  10. Use 1/2 tsp of oregano.
  11. You need 1/2 tsp of white pepper.
  12. You need 1/4 cup of chopped cilantro.
  13. 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:

  1. In a wok heat butter over medium heat. Add onion and pepper. Sauté until onion just starts to brown..
  2. Add wine, vinegar, garlic, seasonings, cilantro, and basil. Simmer until it reduces by a third..
  3. 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..
  4. 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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