cooking shrimp in red wine

Hey I'm a little out of practice. I want to sautee some shrimp in red wine.
I'm just not sure when exactly to add the wine.
I was thinking get a slight sear on the shrimp with some oil, then a splash or two of wine to deglaze, then let that simmer and maybe add a pad of butter at the very end.
Will Cabernet Sauvignon work for this? I have some I need to use up soon. the only other wine I have is Sauvignon Blanc that I haven't opened yet. obviously I'll be adding a pinch of salt and pepper and a bit of garlic. any other seasonings?

anyways, cheers for answering a moronic question and indulging my cowardice

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  1. 1 month ago
    Anonymous

    use white wine, you sick frick

    • 1 month ago
      Anonymous

      Just came to say this. Red wine turns them purple. ALWAYS use white wine with fish or whatever kind of seafood

      • 1 month ago
        Anonymous

        >Red wine turns them purple
        don't care about the color. how will it taste? I'm aware of white=seafood/poulty. red=beef/pork. I worked in the restaurant industry.

        • 1 month ago
          Anonymous

          The taste wont be any better with a red wine.
          >t. actual fricking chef
          Take your sauvignon blanc, and drink it. Then use shit like pic rel to deglaze. Because THERE IS NO SUCH THING AS A BAD WHITE WINE.

          • 1 month ago
            Anonymous

            yeah I wasn't trying to even brag or anything, I was a line cook for chefs like you, I was just saying I have a pretty tangential grasp on most cooking "rules." anyways, the only wines I have are the Cabernet (had opened for at least a month or two), the Sauvignon blanc (unopened), and Tribuno dry vermouth for martinis. do you think the shrimp would taste better in dry vermouth than Cabernet Sauvignon?

            • 1 month ago
              Anonymous

              of course it would (not the chef homosexual btw)

            • 1 month ago
              Anonymous

              >Cabernet (had opened for at least a month or two
              Yeah that's vinegar now

              • 1 month ago
                Anonymous

                acid is acid right? that's why I was desperate to use it up before it got any worse lol. I'll just use it for a marinade or something within the next week or two

              • 1 month ago
                Anonymous

                No, pour it in the sink. Don't use a red on shrimp

              • 1 month ago
                Anonymous

                No, pour it in the sink. Don't use a red on shrimp

                Not only that, a red is only good for 1 day. After you open a red, use it, and if you don't finish the bottle pour it out.
                And to return to my previous statement, A WHITE IS ALWAYS GOOD.

              • 1 month ago
                Anonymous

                >if you open a drink you HAVE to finish it
                alcoholic-in-denial hands wrote this post

              • 1 month ago
                Anonymous

                Comprehensive reading is difficult for some people.

      • 1 month ago
        Anonymous

        >he's never had salmon with a buerre rouge
        Sorry.

    • 1 month ago
      Anonymous

      Just came to say this. Red wine turns them purple. ALWAYS use white wine with fish or whatever kind of seafood

      BEAVER BOUNCE
      E
      A
      V
      E
      R

      B
      O
      U
      N
      C
      E

      • 1 month ago
        Anonymous

        SHRIMP

        • 1 month ago
          Anonymous

          AND WHITE WINE

          • 1 month ago
            Anonymous

            his shrimp and white wine levels are dangerously out of balance

      • 1 month ago
        Anonymous

        RICHARDSON RICHARDSON

  2. 1 month ago
    Anonymous

    melt butter into oil
    add garlic
    when liquid boils out of the butter, fry shrimp until white on the edges but still translucent inside
    move shrimp to bowl
    deglaze with wine, add any other herbs or aromatics
    reduce by half
    return shrimp to sauce along with juices
    high heat for another 30 seconds
    serve

    • 1 month ago
      Anonymous

      thanks, very informative. shame the dish messes a bowl just for deglazing but sounds like it's worth it.
      now the question is what aromatics might go well with the shrimps and cabernet

      • 1 month ago
        Anonymous

        Go for really pungent stuff like capers, olives, artichoke hearts, anchovy

        • 1 month ago
          Anonymous

          I have capers, that sounds good. love those little bastards. I was also thinking some ginger with the garlic (have some ginger root in the fridge) but I might just make some glazed carrots with that another night.

      • 1 month ago
        Anonymous

        >When you're such a lazy piece of shit getting one bowl dirty is a big deal
        Fricking have a nice day.

        • 1 month ago
          Anonymous

          There's children in China who could drink that shrimp juice

  3. 1 month ago
    Anonymous

    Post a pic of you heinous mess so we can mock and redicule you.
    In the interest of science, of course.

    • 1 month ago
      Anonymous

      My phone camera is fricked. I ended up using the dry vermouth but overcrowding the skillet and cooking impatiently so the shrimp never seared properly. They seem to taste just fine though.
      Roasted potatoes are almost done so maybe Ill post a fricked up pic when they come out lmao

      • 1 month ago
        Anonymous

        Post a pic of you heinous mess so we can mock and redicule you.
        In the interest of science, of course.

        >JUST
        Plated pic to come lmao

        • 1 month ago
          Anonymous

          this homie eating bait shrimp boiled in vermouth with sweaty brabantes god this is so grim. just schlop that shit with some lemon garlic butter over some white beans and rice and fricking have a nice day

          • 1 month ago
            Anonymous

            it was actually pretty tasty, anon!

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