Description

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.

Ingredients

Units Scale

18 large shrimp, peeled and deveined
2 tablespoons chopped garlic
10 ounces button mushrooms, cleaned, stems removed, and thickly sliced
1/4 cup red onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup Garnacha white wine
2 tablespoons butter
1 tablespoon olive oil
4 slices of bread, toasted

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the shrimp and cook for 2 minutes on each side until just pink. Remove the shrimp from the pan and set aside.
In the same skillet, melt the butter. Add the chopped red onion and cook for 3-4 minutes until soft and translucent.
Add the chopped garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes until the mushrooms are browned and tender.
Pour in the Garnacha white wine, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly reduced.
Season the sauce with salt and ground pepper to taste.
Return the shrimp to the skillet, tossing to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.
Place a toasted bread slice on a plate and cut it in half to form triangles.
Top each bread triangle with a few shrimp and spoon the sauce over the shrimp and bread.
Serve immediately, ideally with a glass of Garnacha wine.

Notes

Do not substitute the white wine with chicken broth as it is essential for the sauce’s flavor. Pair this dish with a bottle of Garnacha wine for the best experience. This appetizer is perfect for a tapas night. Make sure to try different varieties of Garnacha wine, both red and white, to find your favorite pairing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3
Sodium: 450
Fat: 12
Carbohydrates: 15
Fiber: 2
Protein: 18
Cholesterol: 150