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Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • In a medium saucepan, melt the butter over medium. Add the mushrooms and cook, stirring, until slightly browned, 5 to 6 minutes. Add the shallot and garlic, season with salt and pepper and stir until softened, 2 to 3 minutes. Stir in the flour until well incorporated. Stir in the sherry, and then the cream. When the sauce bubbles, reduce the heat to low and simmer until slightly thickened, about 1 minute. Add the nutmeg and season. Stir in the tarragon.

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  • In a large skillet, heat the EVOO, one turn of the pan, over medium-high. When the oil ripples and starts to smoke, add the shrimp and toss until they're just opaque in the centers, about 4 minutes. Season, stir in the lemon juice and add the shrimp mixture to the pan with the mushroom sauce.

  • Place the toast points on dinner plates. Top with the shrimp and mushroom sauce. Garnish with the parsley.

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