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How to make it

  • Before starting anything else, start the shrimp stock. Sauté 1 sliced carrot, 1/2 sliced onion, 1 stalk sliced celery (or use the vegetable scraps you've been keeping in the freezer) until slightly browned.
  • Deglaze pan with wine. Add shrimp shells, cover with water. Make sure to put in enough water (about 4 cups) to yield at least 2 cups of liquid after stock is simmered for about half an hour and then strained.
  • Add 2-3 tablespoons of tomato paste about halfway through.
  • Add 1-2 tablespoons of lemon juice to strained stock.
  • Continue to simmer strained stock at low heat to reduce to 1 cup or slightly less. Should be slightly syrupy.
  • While strained stock is reducing, make the potatos and onions and mushrooms.
  • Sauté potatoes and onions in olive oil until browned. Finish in 375 degree oven for twenty-five to thirty minutes.
  • Caramelized Mushrooms:
  • Use two or three types of mushrooms. (Oysters, shitakes, morels, criminis, etc.)
  • Sauté in about 4 T olive oil until oil is mostly absorbed, about 8 minutes.
  • Add ¼ cup chardonnay wine and continue until mushrooms are soft and golden brown, about 20 minutes. Add salt and pepper and a couple of chopped shallots near end.
  • Crusted, herbed shrimp:
  • Dip shrimp in egg wash (1 raw egg lightly beaten) and season shrimp with a chopped blend of mixed herbs (such as rosemary, basil, oregano, parsley, etc.). Just roll the shrimp in the herbs and the egg wash should hold them on.
  • Season the shrimp with salt and pepper.
  • Sauté shrimp in 3 T olive oil until just cooked through, about 3 minutes per side.
  • Remove shrimp. Add 1-2 tablespoons of dry sherry to pan and deglaze.
  • Add the reduced stock (you should have about 1 cup left from the reduction) to the shrimp pan now for a couple of minutes so flavors can incorporate, then remove the pan from the heat.
  • Combine mushrooms and potatoes and divide between plates.
  • Place shrimp on top of this mixture and cover with reduced stock.

Reviews & Comments 4

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    " It was excellent "
    floridiangourmet ate it and said...
    Sounds like a 10 to me!
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  • artist92543 10 years ago
    This sounds really good!
    Thank you so much!

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  • jencathen 10 years ago
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    " It was excellent "
    merlin ate it and said...
    This sounds very sophisticated. I will definitely make this for a special occassion.
    Was this review helpful? Yes Flag

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