SHRIMP SEBASTIAN

Shrimp Sebastian image

This is a rich and elegant entree,shrimp and artichoke hearts in a subtle garlic cream sauce. Originally from the R.S.V.P. Letters from the Editor section from a January 1985 issue of Bon Apetit. The recipe was requested from Bouligny Restaurant in New Orleans. I'm not sure if the restaurant is still there, but I wanted to save this here on Recipezaar.

Provided by Leslie in Texas

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup heavy cream
1 tablespoon garlic, minced
2 1/2 cups well-chilled unsalted butter, cut into tablespoons (5 sticks)
1/2 cup dry white wine (or more)
32 large shrimp, uncooked, peeled and deveined
8 fresh artichoke hearts or 8 frozen artichoke hearts, cooked until tender and quartered
2 cups mushrooms, very thinly sliced
1 cup green onion top, very thinly sliced
salt
fresh ground white pepper
8 slices French bread

Steps:

Boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
Remove from heat and whisk in 2 tablespoons butter.
Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. (If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons butter.).
Keep sauce warm until ready to use;do not boil.
Bring 1/2 cup wine to boil in heavy large skillet.
Add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
Pour off all but 1 tablespoon wine. (If all wine is absorbed, add 1 tablespoon of wine.).
Add butter sauce,mushrooms, and onion tops and bring to a boil.
Season to taste with salt and pepper.
Ladle into shallow bowls and arrange 2 slices of bread atop each and serve.

Nutrition Facts : Calories 1693.2, Fat 131.4, SaturatedFat 80.8, Cholesterol 430.9, Sodium 1691.3, Carbohydrate 99.1, Fiber 17.8, Sugar 4.3, Protein 34.5