Best Shrimp With Chanterelles Recipes

Shrimp and Chanterelles in White Wine Cream Sauce image

Provided by Penny Stettinius

Categories European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs shrimp, cleaned and peeled
1 lemon, juiced
1/2 cup butter
1 tablespoon olive oil
1/2 lb mushroom, chopped
2 tablespoons onions, minced
2 cups dry white wine
1 1/2 cups heavy cream
3 extra-large egg yolks
kosher salt and freshly cracked black pepper
cayenne

Steps:

Toss the shrimp with lemon juice.
Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
Season with salt and pepper.
Add the onions and cook another 2 minutes.
Remove shrimp, mushroom and onion mixture from pan and save on a plate.
Deglaze the saute pan with the wine, allowing it to come to a boil.
Reduce the wine by half.
Add 1/2 of the cream stir, reducing the heat to medium.
Beat the egg yolks with the remaining cream.
Add a little of the hot cream/wine mixture to the yolks to temper them.
Beat well and then add the eg mixture to the sauce.
Correct the seasonings.
Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
Garnish with a lemon slice and serve.
Enjoy!

Nutrition Facts : Calories 627.3, Fat 44.7, SaturatedFat 25.1, Cholesterol 457.5, Sodium 366.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.6, Protein 35

Shrimp with Chanterelles image

Provided by Janus Joy Miller

Categories Seafood

Time 30m

Number Of Ingredients 9

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.