Garnacha Day — Shrimp Toasts and White Wine Sauce
Recipe Type: Appetizer
Buttery shrimp and mushrooms are cooked in a creamy white wine sauce and served on toast points for a flavorful appetizer perfect with a glass of wine.
  • 18 large shrimp, peeled and deveined
  • 2 T. chopped garlic
  • 10 oz. button mushrooms, cleaned, stems removed and thick sliced
  • ¼ c. red onion, chopped
  • ½ t. salt
  • ¼ t. ground pepper
  • ¼ c. Garnacha White Wine
  • 2 T. flour
  • ½ c. heavy cream
  • ⅓ c. chicken broth
  • 6 slices thick cut sourdough bread
  • 4 sprigs of fresh thyme for garnish
  1. Heat up the oil in a large skillet over medium heat.
  2. Cook the shrimp for 2 minutes on each side until just pink and remove from the pan.
  3. Melt the butter in the same skillet, then add the onion and cook for 3-4 minutes, stirring.
  4. Next add the garlic, stir and cook for a minute more then place in the sliced mushrooms.
  5. Let the mushrooms cook, stirring every couple of minutes until they're browned all around. This step will take you about 10 minutes to get the mushrooms good and browned.
  6. Add in the wine to deglaze the pan, stir, then add the flour.
  7. Using a whisk, mix the flour well into the wine and mushrooms and cook for 1 minute.
  8. Next pour in the chicken broth and cream, whisk well to combine with the flour and mushrooms and let it come to a boil.
  9. Once the sauce comes to a boil, whisk again, turn the heat down to low and let simmer for 5 minutes until the sauce thickens.
  10. Place the cooked shrimp back in the pan with the sauce and heat through to warm the shrimp.
  11. Cover and turn the heat off.
  12. Toast the bread and cut in half into triangles, serve two triangles on each plate with a few shrimp and topped with some of the sauce.
  13. Garnish with fresh thyme.
Recipe by Honest Cooking by Mercato Fabbrica at