Shrimp Toasts and White Wine Sauce

PARTNER POST – Join in the celebration of one of the world’s oldest grapes, Garnacha, with deliciously paired recipes.
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.

The best part about this recipe is the sauce. It’s creamy, buttery and flavored with white wine. The wine is something that you definitely can not substitute here – don’t swap it out for chicken broth or anything like that.

Then you have to pair this white wine sauce with a bottle of Garnacha wine. It comes in all varieties from red to white and dry or sweet, whatever flavors you look for in a wine they have, and interesting fact about the Garnacha grape is that it’s the only variety that can produce both red and white wines. You can check out their Facebook page to get some more information about their wines, and which ones to cook with too!

Once the shrimp and mushrooms are cooked and the bread is toasted, put one slice on a plate and cut in half to make triangles. Add a few shrimp to the top and pour some of the sauce all over the shrimp and the bread.

This shrimp is perfect for appetizers or a tapas night while you sip on a bottle of Garnacha wine, make sure you grab a few different kinds so that your friends can try them all and see which is their favorite, red or white!

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Dan George
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Buttery shrimp and mushrooms are cooked in a creamy white wine sauce and served on toast points, making for a flavorful appetizer perfect with a glass of Garnacha wine.

---

Ingredients

Units USM Scale 1x2x3x

• 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 wine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 slices of bread, toasted

---

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the shrimp and cook for 2 minutes on each side until just pink. Remove the shrimp from the pan and set aside.
3. In the same skillet, melt 2 tablespoons of butter. Add the chopped red onion and cook for 3-4 minutes until soft and translucent.
4. Add the chopped garlic and cook for an additional 1 minute until fragrant.
5. Add the sliced mushrooms, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
6. Pour in 1/4 cup of Garnacha wine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until slightly reduced.
7. Return the shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until the shrimp are heated through.
8. Place a slice of toasted bread on a plate and cut in half to make triangles.
9. Top each toast triangle with a few shrimp and spoon some of the sauce over the shrimp and bread. Serve immediately.

Notes

Do not substitute the Garnacha wine as it is essential for the sauce’s flavor. Serve with a variety of Garnacha wines to enhance the tasting experience. This dish is ideal for a tapas night or as a starter for a dinner party.

• 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

If You Liked This Recipe, You’ll Love These

• Shrimp Ceviche-Filled Avocados and Vinho Verde Wine
• Wine and Prosciutto-Wrapped Shrimp with Sage-Garlic Butter
• Pineapple Chipotle Grilled Shrimp