Pensacola Gulf Shrimp
Special | 28m 6s
Our French meal braises shrimp in two wines, a white dry wine and a distilled wine Cognac-with aromatic vegetables. The resulting liquid is then strained and butter is wished in to form a rich and creamy Beurre Blanc Sauce. The sauce is then poured over the shrimp to form a glaze and fantastic flavor. Download recipes at wsre.org/cooking.
Aired: 07/03/15Video has closed captioning.
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Funding for Gourmet Cooking with Earl Peyroux is provided by Hill Kelly Dodge.