CHAMPAGNE AND ROSEMARY SHRIMP

CHAMPAGNE AND ROSEMARY SHRIMP image

Yield 6

Number Of Ingredients 15

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/2 teaspoon paprika
1 teaspoon fresh or dried rosemary leaves, chopped
1/2 cup butter or margarine (1 stick), divided
8 ounces sliced mushrooms
1 cup chopped green onions, divided
2 teaspoons minced garlic, divided
1/2 cup chopped fresh parsley, divided
1 cup champagne or dry white wine
1/2 cup heavy cream
1 pound peeled and deveined medium shrimp
Chopped fresh parsley, for garnish
Cooked pasta, rice or toasted bread slices, as accompaniment

Steps:

1. Combine salt, peppers, paprika and chopped rosemary in a small bowl and set aside. (You may want to put half in a second bowl) 2. Heat 1/4 cup butter in a large skillet over medium-high heat. 3. Add mushrooms and half of the seasonings, green onions, garlic and chopped parsley. 4. Sauté until mushrooms are golden brown. Add champagne and boil until reduced by half, about 5 minutes. 6. Add the heavy cream and continue to boil, until sauce is slightly thickened. 7. In another large skillet, melt remaining 1/4 cup butter. 8. Add the shrimp and remaining seasonings, green onions, garlic and chopped parsley. 9. Saute until shrimp turn pink, about 3 minutes. 10. Add shrimp to mushroom sauce, garnish with additional chopped parsley, if desired, and serve over hot cook