Shrimp in a Saffron Cream Sauce

- for pairing with the Holly's Hill
Patriarche Blanc

All Amounts Are Estimates...Taste For Proper Amounts Before Using!

Sauce
1 pint heavy whipping cream
1/4 bottle Patriarche Blanc
2 tbsp butter
salt

Shrimp
1lb shrimp
butter
salt
brandy

Start with a pint of heavy whipping cream and reduce until thick along with a pinch of saffron. Meanwhile reduce some Patriarche Blanc (about a 1/4 bottle) until it tastes as tart as lemon juice. Add your reduced wine until you get the desired acidity in your sauce (I'm going to guess a tablespoon or two but it depends on how reduced your wine is) When you're there make sure your heat is off and add some butter (about 2 tablespoon or more if you like) and wisk. If it boils after you add the butter it will break. Season with salt.. ***You can replace the wine with lemon juice if you'd like.

Add your butter to a very hot pan. When the butter starts to brown add the shrimp and a little salt.  Cook until done and finish with a little brandy for flavor and SHOW (be careful).  Top with sauce and enjoy.

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