Yes. I cook with wine. No biggie.
Lots of people do. I find it gives everything a richer taste.
But, then when you add in my other favorite ingredients, heavy whipping cream and butter, it's a guaranteed party in your mouth. Just the way it goes.
Of course, these things must be used in moderation. All 3 ingredients can become deadly when used in excess ... that's my disclaimer.
Anyway, I'll get to the recipe in a minute after the delightful story that preceded the preparation of the dish.
I've told you before about La Petite Belle's hatred toward any type of alcohol and her legalistic opinion on the matter. Well ... she still holds her same position on the issue and we're fine with that, which means anytime we have to buy wine or any liquor ingredient we have to sneak it in the house like rebellious teenagers. Ridiculous.
Beau had to go to the store to get some of the ingredients for the dish. One of the ingredients being wine, of course. La Petite Belle wanted to go with him.
While in the store, Beau told her that he had to get a bottle of wine for the recipe. To which she replied, "You know I'm not supposed to have that." (like we were going to serve it to her in a glass ... hahaha!)
Beau, once again, explained the cooking process of alcohol and how the actual alcohol part cooks out and you just get the rich taste, blah, blah, blah ...
La Petite Belle was satisfied.
So, Beau was a little taken aback when he said, "I'm not sure what kind to get," and she replied, "You get the one with the kangaroo on it."
Who are you? And, what have you done with my child?
Now, she's a sommelier. (because, of course, the $6 bottle with the kangaroo on it is obviously the best)
I thought it was quite an amusing story. Good times.
Anyhow, the recipe is delish! And, I will give it to you. I can't even remember the last time I added a recipe to my "Mama Belle Cooks" tab. My menus lately have consisted of crock pot chicken and mac 'n cheese. I need to step up my game.
This was the only picture we got that I just stole off my friend's Facebook page.
Grilled Tilapia with Shrimp and Artichoke Beurre Blanc (that's the wine & butter part)
1/4 c. white wine, 1/8 c. lemon juice, 2 T. heavy whipping cream, 16 black peppercorns, 3 T. chopped green onions, 2 pounds butter (cut in cubes ... yeah, I know ... it's a lot)
In saucepan, place all ingredients, except butter. Over high heat, reduce mixture until almost all the liquids are gone. Reduce heat to medium-low, add a few butter cubes at a time, while stirring vigorously. After adding all the butter cubes, strain, and set aside in a warm place.
Tilapia (one per person):
1 tilapia filet, 4 raw shrimp, 4 canned artichokes, 1 T. minced parsley, 1 pinch Tony's Chachere's or favorite seasoning(or more if you like a little spicier), 1 piece parchment paper, 2 T. olive oil, 1 clove crushed garlic (you could add more garlic here too if you're a garlic-lover)
In mixing bowl, combine shrimp, olive oil, artichokes, parsley, garlic, and seasoning blend. Lay a piece of parchment paper out and place the shrimp and artichoke mixture and season with salt and pepper. Fold parchment over the top of the tilapia and crimp edges together securely. Bake in 425 degree over for 20 minutes. Open parchment and reserve fish, shrimp, and artichokes; discard juices. Top with about 3 tablespoons of beurre blanc.
I actually cooked angel hair pasta and put the fish, shrimp, and artichokes on top with a little extra sauce.