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Shrimp in Mushroom Wine Sauce
Submitted by Brenda Logan, Nashville TN.
- ½ pound peeled, deveined shrimp
- 3 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped shallots
- 1½ cups sliced mushrooms
- ½ cup dry white wine
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- pinch white pepper
- ¾ cup heavy cream
Heat half of the butter in a heavy 10-inch skillet. Sauté shrimp 1½ minutes over medium-high heat. Remove from pan with slotted spoon.
Add remaining butter to pan. Add shallots and mushrooms and sauté 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 rice. The rice should be relatively bland so as not to clash with the richly flavored shrimp sauce.