You may even want to consider placing this sauce over pasta.
12 Fan Tail shrimp (uncooked)
1/4 c olive oil
2 tbsp onion (finely diced)
1 tsp Minced garlic
1 c white wine (Chablis)
2 tbsp flour (mix with 2 tbsp water)
1/4 c fresh lemon juice
1/2 tsp garlic salt
1 c heavy cream
1/4 to 1/3 water (only if needed if sauce
is to thick)
1 c 2 tbsp Aseago cheese (finely
1/2 c Mozzarella cheese (finely shredded)
2 tbsp Romano cheese (finely shredded)
Heat olive oil in a sauce pan, add wine and lemon juice, when mixture starts to boil, place shrimp in pan and cook on medium heat until shrimp curls and they are done. Remove shrimp but leave wine mixture in pan. In the same sauce pan add onion and garlic salt, saute until the onions are transparent. Add flour and water paste, stir and cook until sauce is thick. Pour cream in sauce, stir, add the cheese one at at time and whisk constantly after each addition. Sauce should be a medium thick constancy and smooth, if sauce is too thick add a little water and whisk, Remove from heat.
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