Shrimp and Crabmeat Madeira
Elevate your seafood dinner game with this luxurious Shrimp and Crabmeat Madeira, a dish that effortlessly combines tender shrimp, succulent lump crabmeat, and a rich creamy Madeira wine sauce. Bursting with flavor from aromatic shallots, garlic, and a hint of fresh parsley, this recipe is a true celebration of coastal cuisine. The delicate balance of sweetness from the Madeira wine and the velvety texture of heavy cream create a sumptuous sauce that pairs beautifully with pasta, rice, or crusty bread. Ready in just 40 minutes, this easy-yet-impressive recipe is perfect for a special occasion or a romantic dinner at home. Keywords: shrimp and crab recipe, Madeira wine sauce, creamy seafood dinner, easy gourmet seafood recipes.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crabmeat, picked over for shells
- 3 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 3 cloves garlic, minced
- 1 cup Madeira wine
- 1 cup heavy cream
- 0.5 cup chicken stock
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Rinse and pat dry the shrimp. Season with salt and pepper and set aside.
In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until just pink and opaque. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add minced shallots and garlic, sautéing until fragrant and softened, about 2 minutes.
Deglaze the skillet by pouring in the Madeira wine. Scrape the bottom of the pan to release any browned bits, then let the wine reduce by half, about 3-4 minutes.
Stir in the chicken stock and heavy cream. Simmer the sauce on low heat for about 5 minutes until it begins to thicken. If a thicker sauce is desired, whisk in the flour and continue to cook for another 2 minutes.
Gently fold in the lump crabmeat, being careful not to break it up too much. Add the cooked shrimp back into the skillet, stirring to coat everything in the sauce.
Simmer for an additional 3-4 minutes to combine flavors and ensure the seafood is heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh chopped parsley and serve immediately over pasta, rice, or with crusty bread.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1321 mg | 440% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.6 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
