Beer makes batters better, meat more tender, and sauces more flavorful.
Shrimp in Mushroom Sauce
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- #14212
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound peeled, deveined and cleaned shrimp
3 tablespoons unsalted butter, divided in half
2 tablespoons finely chopped shallots
1 1/2 cup sliced standard, white mushrooms
1/2 cup dry white wine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 pinch white pepper
3/4 cup heavy cream
directions
Shell and clean shrimp, then rinse well in cold water. Drain well.
Heat half of the butter in a heavy 10-inch skillet. Saute shrimp 1 1/2 minutes over medium-high heat. Remove from pan with slotted spoon.
Add remaining butter to pan drippings. Add shallots and mushrooms and saute for 2-3 minutes or until shallots are softened.
Stir in wine and mustard. Cook over moderately high heat until liquid is reduced by half. Stir in cream, salt and pepper.
Return shrimp to sauce and continue cooking for about 2 minutes over medium-high heat, or until shrimp are completely cooked and sauce has thickened slightly.
Serve immediately over fluffy white enriched rice. It's important that the rice be relatively bland so as not to clash with the richly flavored shrimp sauce.
added by
TheCrabPlace
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 2, 2005
Excellent recipe, even if usiing substitutions like canned mushrooms and shrimp. I also added peas. My husband loved it as well.