Shrimp in Chardonnay Sauce
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2 cups chardonnay or other full-bodied white wine
2 shallots, minced
3 tablespoons butter
Salt to taste
1/4 teaspoon cayenne, or to taste
1 1/2 to 2 pounds shrimp (deveined if you like)
1/2 cup heavy cream, optional
Chopped parsley or chervil for garnish, optional

1. In a 10-inch skillet with sloping sides, or a wok or saucepan,
combine wine, shallots, 2 tablespoons butter, a large pinch of
salt and cayenne. Bring to a boil over high heat and reduce,
stirring occasionally, until nearly dry, about 10 minutes. While
it reduces, peel shrimp.

2. Add shrimp to skillet and cook, stirring occasionally, until
cooked through, 3 to 5 minutes. Stir in remaining butter and, if
you like, cream. Taste and add more salt or cayenne if necessary.
Garnish and serve immediately. Yield: 4 servings.