Simple Way to Make Homemade Brad's seafood in white wine and garlic reduction - Free Download

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We hope you got insight from reading it, now let's go back to brad's seafood in white wine and garlic reduction recipe. To make brad's seafood in white wine and garlic reduction you need 13 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Brad's seafood in white wine and garlic reduction:

1. Prepare 2 tbs of butter.
2. Prepare 1/2 of LG sweet onion, chopped.
3. You need 1/2 of LG Anaheim pepper, julienned.
4. Prepare 1/2 lb of jumbo prawns, deshelled and deveined.
5. Use 1 lb of steamer clams.
6. Use 1 lb of mussels.
7. Provide 1 tbs of minced garlic.
8. Prepare 1 cup of white wine.
9. Use 2 tbs of red wine vinegar.
10. Provide 1/2 tsp of oregano.
11. Get 1/2 tsp of white pepper.
12. Get 1/4 cup of chopped cilantro.
13. Provide 1/4 cup of chopped fresh basil.

Instructions to make Brad's seafood in white wine and garlic reduction:

1. In a wok heat butter over medium heat. Add onion and pepper. Sauté until onion just starts to brown..
2. Add wine, vinegar, garlic, seasonings, cilantro, and basil. Simmer until it reduces by a third..
3. If clams and mussels are fresh, add them first. And cook 2 minutes. Then add prawns and cook 3 more. If they are pre steamed, add all seafood and cook 3 minutes..
4. Put a helping of seafood in a bowl and spoon reduction over the top. Serve with garlic toast to sop up juice..

Can't wait to make this bad boy :p. White wine garlic prawns are the perfect, easy appetizer/starter and makes a great fast dinner served with crusty bread for mopping up the white wine Garlicky, white wine, buttery prawns? I love how the white wine emulsifies with the butter, creating a creamy sauce so delicious, you'll want. The red wine reduction, made from the flavorful pan juices, is quickly assembled while the roast rests. Had to add a little beef stock to pan as not enough juices to prepare the reduction; added the broth half way thru so it had time to cook with the pan juices.

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