Shrimp and Chanterelles in White Wine Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner. Ingredients:
2 lbs shrimp, cleaned and peeled |
1 lemon, juiced |
1/2 cup butter |
1 tablespoon olive oil |
1/2 lb mushroom, chopped |
2 tablespoons onions, minced |
2 cups dry white wine |
1 1/2 cups heavy cream |
3 extra-large egg yolks |
kosher salt and freshly cracked black pepper |
cayenne |
Directions:
1. Toss the shrimp with lemon juice.
2. Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
3. Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
4. Season with salt and pepper.
5. Add the onions and cook another 2 minutes.
6. Remove shrimp, mushroom and onion mixture from pan and save on a plate.
7. Deglaze the saute pan with the wine, allowing it to come to a boil.
8. Reduce the wine by half.
9. Add 1/2 of the cream stir, reducing the heat to medium.
10. Beat the egg yolks with the remaining cream.
11. Add a little of the hot cream/wine mixture to the yolks to temper them.
12. Beat well and then add the eg mixture to the sauce.
13. Correct the seasonings.
14. Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
15. Garnish with a lemon slice and serve.
16. Enjoy!
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