Cream sauce for shrimp

Step-by-step cooking

1. Step 1:

   

   To prepare the sauce, you will need a small saucepan or ladle. It is necessary to melt a piece of butter in the selected refractory dish to a liquid state. It can initially be at room temperature, or just out of the refrigerator. With soft butter, the sauce will cook faster only for half a minute.

2. Step 2:

   

   Peel the garlic cloves and chop them into small cubes. It is most convenient for me to chop garlic with a large sharp knife. Put the garlic in a saucepan to the oil and fry it for a couple of minutes until golden brown. Stir the garlic constantly and keep an eye on its color, as due to the content of a large amount of sugar, garlic can burn very quickly.

3. Step 3:

   

   It's time to pour dry white wine into the saucepan. Stir the base for the sauce and simmer for five to seven minutes. In cooking, only dry wine is traditionally used for sauces. The semi-sweet, beloved by many, will not fit here in any way.

5. Step 4:

   

   It is necessary to bring the future sauce to almost complete evaporation of the wine. Only a small part of it should remain in the saucepan.

6. Step 5:

   

   Pour heavy cream into a saucepan and add salt to the shrimp sauce to taste. Within ten minutes of languishing on low heat (without a lid), the cream should thicken. As soon as this happens, the sauce can be removed from the heat and it is ready to serve.