SHRIMP WITH CHANTERELLES

Shrimp with Chanterelles image

Provided by Janus Joy Miller

Categories Seafood

Time 30m

Number Of Ingredients 9

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1 1/2 lb shrimp, peeled and deveined
6 medium garlic cloves, minced
4 Tbsp butter, unsalted
3/4 c white wine, (i used a viognier for this - would also be good with an oak aged chardonnay)
3/4 lb chanterelle mushrooms (or any wild mushroom - i just used an equal volume of mushrooms to shrimp)
2 Tbsp fresh thyme, chopped
2 Tbsp fresh garlic chives, chopped
salt & pepper to taste
black truffle oil (optional)

Steps:

1. In a skillet: Melt the butter with the garlic, thyme, and chives.
2. Add the wine. Cook about a minute or two to eliminate the alcohol.
3. Add the shrimp and chanterelles, and cook until the shrimp turn pink. About 5 minutes or less. Don't overcook the shrimp.
4. Sprinkle with a few drops of truffle oil before serving.
5. ALTERNATIVELY while you're getting ready for work (this is what I actually did this morning). Melt the butter with the garlic, thyme, chives and wine in the microwave for 1 minute. Put everything into an oven safe dish. Cover tightly and shake to coat. Turn the oven on to 375. (I used a little toaster oven, but just made a single serving) It's done in 10-15 minutes - about the time it takes to shower.
6. I steamed some green beans and grabbed a pre-made serving of brown jasmine rice from the freezer to go along with this. Then put it in a container, sprinkled the truffle oil and headed out the door. If I were to serve this for dinner, I'd serve it over some fragrant rice with green beans, which go well with the chanterelles.