Our NYE was quiet this year, but I did make a new dish and absolutely loved it! Since we are watching our carbs, I opted to not dust the shrimp with flour, but you can certainly do that. I found that searing the shrimp in cooking spray in a hot pan gave it a nice crisp finish that the flour would provide.
You will need:
Cooking spray
1 lb large P&D Shrimp
1 tbsp olive oil
1 tbsp butter
1 medium shallot, thinly sliced
2 garlic cloves minced
8 oz sliced mushrooms
1/2 cup dry marsala wine
1/4 cup of chicken broth
1/4 cup heavy whipping cream
Salt and pepper
Chopped fresh parsley for garnish
Remove shrimp from refrigerator and let come to room temperature about 10 minutes, pat dry with paper towel, then season with salt and pepper. Spray a large skillet set over medium high heat. Once hot, add shrimp and sear quickly, about a minute each side . Remove to a plate.
Turn heat down to medium. Add the butter and olive oil to the same pan. Once bubbling, add in garlic, then add shallot and cook, stirring frequently, until translucent. Add the mushrooms and sauté until golden brown, about 5 minutes.
Pour the marsala over the mushrooms and let cook until the wine is reduced by about half. Add the broth and the whipping cream and bring to a low boil. Let cook until sauce is beginning to thicken. Salt and pepper to taste.
Add the shrimp back to the pan and cook another 3 to 5 minutes to heat through. Top with fresh parsley when serving.
We enjoyed ours over pappardelle pasta!
