Shellfish with Creme Fraiche Sauce

Shellfish in a creamy sauce over rice or pasta is one of my favorite comfort foods. If you like, you can use sherry instead of white wine for a more of a rich, buttery bisque taste. Serve over rice or pasta, too can't go wrong.

1/2 red pepper, diced
1/2 purple Bermuda onion, diced
1 lb mixed shellfish - shrimp, scallops, calamari (I used Trader Joe’s frozen shellfish mix), thawed
1/4 cup dry white wine

2 green onions, sliced on a bias
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced

about 4 oz creme fraiche (or sour cream)

Toss the pepper and onion into a skillet with a dash of olive oil and sauté for about 5 minutes.

Turn the heat to high and add the shellfish, green onion, garlic and ginger. Toss together as a stir fry and allow the seafood to release its water - this is very likely.

Add the white wine. Cook for about 3-4 minutes, stirring often.

Remove the seafood to a bowl with a slotted spoon. Cover to keep warm. Reduce the wine liquids just a bit to a slightly syrupy consistency.

Add the creme fraiche to the wine mixture and heat through until you achieve a creamy consistency.

Now return the seafood back into the creme fraiche sauce and heat through.

Serve over rice or pasta. Serves 4.

Comments

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