Reviewed: Dec. 27, 2011

Very Very Very Good!! Made this tonight for dinner and it was oh so good! I could not find Madeira wine so I subbed a dry sherry for it and I also added some chopped shallots that I sauted with the mushrooms. I doubled the sauce so that I would have enough and added about 25 jumbo shrimp The sauce was thin but I didnt care it was still delicious. I served it over cajun seasoned baked tilapia. My six yr old had thirds and wanted fourths I had to stop him lol!

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Reviewer:

LILMAAMA01

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Aug. 6, 2011

This was excellent. I did not have whipping cream or madeira on hand, but subbed 1% milk and cream sherry (after an internet search for subs for Madeira). I added 1 tsp of cornstarch to thicken the roux. This was the perfect topper for the Blackened Tuna Steak recipe from this site. Will make again!

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4 users found this review helpful

Reviewer:

MRSDAWG1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fremont, Nebraska, USA

Living In: Waco, Texas, USA

Reviewed: Aug. 1, 2011

Love this sauce. Only thing is that I would like to add some fresh crushed garlic, onion and even a pinch of cajun seasoning next time. I used a whole bag of uncooked frozen shrimp and they were great! Hubby cooked the Yellow Fin Tuna on the grill and we used this on top of it. In addition to adding the onion and garlic, I would like serve this over white rice, possibly without the fish and just the shrimp. Yum. Will definitely make this again.

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Reviewer:

ajfuller16

Reviewed: Dec. 24, 2009

This was so delicious! Loved it.

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Reviewer:

TACLARK73

Reviewed: May 24, 2009

Absolutely delicious. I served this sauce over blackened tilapia. We had my parents over for dinner and they loved it. My dad kept saying, "wow!" I read the reviews about the sauce being thin so I added about a teaspoon of flour to the warm butter to make a thin roux before adding the cream so that the sauce would be thicker. Don't know if it made a difference but my sauce wasn't thin, it was perfect! It makes it hard to go spend $25 for a dish at pricey seafood restaurants when it only cost me about $12 to feed 4. ***UPDATE***I have made this about half a dozen more times and now I saute a chopped shallot and a few garlic cloves, chopped, in the butter after the shrimp are done and I still add flour to make a roux before adding the cream. Chopped parsley is another touch to make it beautiful! This sauce is absolutely decadent!

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Reviewer:

BRANDIDEG5

Reviewed: Mar. 17, 2008

My husband and I both thought this had a really good flavor. I did add onions and saute with the mushrooms and used fat free half and half instead of cream. I expected this sauce to be thicker, and even doubled as some reviewers suggested, but was a little disappointed in it's thinness. We served with seared tuna steaks and herb pasta. Hubby is requesting again with more shrimp and serving over pasta.

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Reviewer:

RJHUNTER

Cooking Level: Intermediate

Reviewed: Feb. 9, 2008

I just made this and it is fabulous over blackened red snapper. I added a few drops of Tabasco to the final simmer and doubled the recipe, as many reviewers had suggested. The mild flavor of this sauce is perfect against the spicy blackened red snapper. I served it with fresh steamed broccoli and brown rice.

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Reviewer:

thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

Reviewed: Dec. 31, 2007

Wow! Fabulous! Most Excellent .... all the above and more. I used way too much shrimp but whose complaining, should have doubled the mushrooms. I did use the baby bellas - the strong mushrooms were great with the sauce. I was afraid the simmering with the shrimp in the sauce would have made them tought but not so. It was a great New Year's Eve dinner. thank you

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Reviewer:

KIM327

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Salem, Virginia, USA

Reviewed: Nov. 19, 2007

Loved it! We had it over cedar plank salmon. Fantastic! The measurements say 1/4 cup of butter and then says to use 1 teaspoon for saute and 2 teaspoons for sauce. Should actually read 1 tablespoon for saute and 3 tablespoons for sauce. Again, this was a great addition to our meal.

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Reviewer:

WoodFL

Reviewed: Jul. 2, 2007

This recipe turned out great! I did not have Madeira wine, but it still came out delicious. I put it on top of blackened chicken, and my husband loved it.

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2 users found this review helpful