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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great dish with shrimp, mushrooms, garlic and herbs. Serve it over toast points as an appetizer (serves 6) or over fettuccini as a main course (serves 4-6). It's originally from the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Embasy Club in Des Moines,Iowa. Ingredients:
6 tablespoons butter (3/4 stick) |
3 garlic cloves, minced |
18 large shrimp, shelled, cleaned and halved lengthwise |
2 cups sliced mushrooms |
1 1/2 cups whipping cream |
6 tablespoons sweet sherry or 6 tablespoons port wine |
1 tablespoon dried basil |
1 tablespoon dried oregano |
2 tablespoons brandy |
toast points or fettuccine |
Directions:
1. Melt butter in saucepan over medium heat.
2. Add garlic and saute briefly, about 2 to 3 minutes; do not brown.
3. Add shrimp and saute just until they begin to color; remove shrimp.
4. Add mushrooms, increase heat and saute briefly.
5. Remove with slotted spoon.
6. Add cream,sherry and herbs and simmer until sauce is reduced and slightly thickened.
7. Return shrimp and mushrooms to pan and heat through.
8. Warm brandy in small saucepan, pour over sauce and flame.
9. Spoon over toast points or pasta and serve immediately.
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