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Shrimp- Champagne and Rosemary Shrimp

Source of Recipe

Augusta Chronicle 12/27/00


List of Ingredients

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

1/2 teaspoon paprika

1 teaspoon fresh or dried rosemary leaves, chopped

1/2 cup butter or margarine (1 stick), divided

8 ounces sliced mushrooms

1 cup chopped green onions, divided

2 teaspoons minced garlic, divided

1/2 cup chopped fresh parsley, divided

1 cup champagne or dry white wine

1/2 cup heavy cream

1 pound peeled and deveined medium shrimp

Chopped fresh parsley, for garnish

Cooked pasta, rice or toasted bread slices, as accompaniment




Recipe

Combine salt, peppers, paprika and chopped rosemary in a small bowl and set aside. Heat 1/4 cup butter in a large skillet over medium-high heat. Add mushrooms and half of the seasonings, green onions, garlic and chopped parsley. Saute until mushrooms are golden brown. Add champagne and boil until reduced by half, about 5 minutes. Add the heavy cream and continue to boil, until sauce is slightly thickened.

In another large skillet, melt remaining 1/4 cup butter. Add the shrimp and remaining seasonings, green onions, garlic and chopped parsley. Saute until shrimp turn pink, about 3 minutes. Add shrimp to mushroom sauce, garnish with additional chopped parsley, if desired, and serve over hot cooked pasta, rice or grilled French bread.

Makes 6 servings.