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Friday, July 22, 2011

Shrimp in Morel Cream Sauce with Smoked Paprika

I really love smoked paprika.  It is so yummy!! 

 Great Lakes Chippewa Whitefish from The Chippewa Room at Audie's Restaurant in Mackinaw City, Michigan ~ Broiled Big Stone Bay whitefish finished with a Champagne cream morel sauce and grilled shrimp.
4 tbsp butter, divided
1 lb. extra large shrimp, shelled and de-veined
1 cup morel mushrooms, sliced
1 tbsp smoked paprika
1 clove garlic, minced or pressed
1/2 cup dry white wine
8 x chives, diced finely
1. In a sauté pan over medium high heat, add 2 tablespoons butter and shrimp.
2. Cook shrimp for approximately 2 minutes per side, or until opaque. Add garlic at the very last moment, careful not to overcook the garlic. Remove and reserve.
3. Add remaining butter and mushrooms to pan and sauté over medium high heat for 5 minutes, or until slightly condensed.
4. Add white wine and stir to loosen up any browned bits. Add cream and paprika. Let reduce for 5 minutes, then add back shrimp. Cook for 2 more minutes, then serve. Sprinkle with chopped chives.

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