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
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 wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 slices of bread, toasted
Instructions
- Heat 2 tablespoons of 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 2 tablespoons of butter. Add the chopped red onion and cook for 3-4 minutes until soft and translucent.
- Add the chopped garlic and cook for an additional 1 minute until fragrant.
- Add the sliced mushrooms, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- 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.
- 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.
- Place a slice of toasted bread on a plate and cut in half to make triangles.
- 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