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Shrimp & Mushroom Elegante

Shrimp & Mushroom Elegante

M. Blakely

M. Blakely

Serves 6

Ingredients

  • butter
  • 14 oz shrimp (frozen & shelled)
  • ½ lb mushrooms (fresh; sliced)
  • ¼ c. flour
  • ¼ tsp dry mustard
  • 1 dash cayenne
  • 2 c. cream
  • 3 tbsps sherry
  • ¼ c. shredded Parmesan
  • watercress (fresh)

  • Parsley Rice

  • 1 c. rice
  • 2 c. water (cold)
  • ½-1 tsp salt
  • parsley (snipped)

Instructions

Keep screen awake
  • 1
    Let shrimp partially thaw.
  • 2
    Melt 3-tbsp. butter.
  • 3
    Add shrimp & mushrooms to butter & cook over medium heat, stirring frequently, till mushrooms are tender & shrimp are pink & done (about .). Remove from skillet.
  • 4
    Melt 1/4-c. butter in same skillet; then blend in flour, mustard, cayenne, & salt.
  • 5
    Quickly pour in cream, &, stirring constantly, cook till sauce is thickened & bubbly.
  • 6
    Set a few shrimp aside for garnish; return remaining shrimp to skillet along with mushrooms.
  • 7
    Heat through for .
  • 8
    Stir in sherry & Parmesan; adjust salt, if necessary.
  • 9
    Garnish with watercress & reserved shrimp. Keep warm in chafing dish over hot water till ready to serve.
  • 10
    In the meantime, prepare PARSLEY RICE: Put rice, water, & salt in saucepan with tight-fitting cover. Bring to vigorous boil; then turn heat as low as possible. Cook for . without stirring of lifting cover. Turn off heat, leave cover on, & steam rice for . Stir parsley into rice before serving.
  • 11
    Serve shrimp-mushrooms over rice, passing extra Parmesan.

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