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White wine and lemon sauce...

ICDOCEAN1's picture

I hijacked another discussion for this request, but I figured not everyone would find it, so what I am asking for is some assistance in developing a white wine lemon sauce for seafood as in "Cacciuco "Livornese-shrimp, scallops, fresh fish, clams, mussels and squid cooked in a white wine and lemon sauce with a touch of garlic". 

I do not want to make the usual tomato and red wine version as it is too much like a cioppino and I just want something different.  DH is working tonight so I can take on a test run project.  I am limited on white wine at the moment and I really only have shrimp to work with today, a little clam juice, like maybe a quarter of a cup, garlic, parsley, and some seafood base and lobster base.  I can make a shrimp stock with the shrimp shells.

All in all, I think that I just want to use white wine, lemon juice, lemon zest, garlic, red pepper flakes, clam juice or shrimp stock, and parsley. 

Can anyone be of any help?  I have made quick white wine and lemon sauces, but I have never used an actual recipe.

Christmas, children, is not a date.  It is a state of mind.  ~Mary Ellen Chase