Beer makes batters better, meat more tender, and sauces more flavorful.
Shrimp Gruyere
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- #74980
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons butter
2 tablespoons olive oil
1/2 pound sliced mushrooms
4 green onions, thinly sliced
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried chervil, crumbled
1 pound shrimp, large, shelled and deveined
1/4 cup dry white wine
1/4 cup whipping cream
2 ounces grated Gruyere cheese
Freshly cooked wide egg noodles
directions
Melt 2/3 butter with olive oil in large skillet over medium heat. Add mushrooms, green onions, parsley and chervil and saute until mushrooms are tender, 5 to 7 minutes. Add shrimp and saute until just pink, about 3 minutes. Add wine, cover and cook 2 minutes.
Remove shrimp and mushrooms using slotted spoon and keep warm.
Stir in cream and remaining butter. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens. Return shrimp and mushrooms to skillet. Add cheese and stir until melted. Serve over noodles.
added by
cburdsal
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
December 11, 2007
Delicious! Not exactly low in fat (butter, oil, whipping cream AND cheese!) but taste-wise this is fantastic! You can lower the fat by omitting the butter entirely and thickening fat-free half and half with cornstarch in place of the butter and whipping cream.