Ingredients
Scale
- 18 large shrimp (peeled and deveined)
- 2 T. chopped garlic
- 10 oz. button mushrooms (cleaned, stems removed and thick sliced)
- 1/4 c. red onion (chopped)
- 1/2 t. salt
- 1/4 t. ground pepper
- 1/4 c. Garnacha White Wine
- 2 T. flour
- 1/2 c. heavy cream
- 1/3 c. chicken broth
- 6 slices thick cut sourdough bread
- 4 sprigs of fresh thyme for garnish
Instructions
- Heat up the oil in a large skillet over medium heat.
- Cook the shrimp for 2 minutes on each side until just pink and remove from the pan.
- Melt the butter in the same skillet, then add the onion and cook for 3-4 minutes, stirring.
- Next add the garlic, stir and cook for a minute more then place in the sliced mushrooms.
- 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.
- Add in the wine to deglaze the pan, stir, then add the flour.
- Using a whisk, mix the flour well into the wine and mushrooms and cook for 1 minute.
- Next pour in the chicken broth and cream, whisk well to combine with the flour and mushrooms and let it come to a boil.
- 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.
- Place the cooked shrimp back in the pan with the sauce and heat through to warm the shrimp.
- Cover and turn the heat off.
- 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.
- Garnish with fresh thyme.
- Category: Appetizer