Shrimp Sebastian

This is a rich and elegant entree,shrimp and artichoke hearts in a subtle garlic cream sauce. Originally from the R.S.V.P. Letters from the Editor section from a January 1985 issue of Bon Apetit. The recipe was requested from Bouligny Restaurant in New Orleans. I'm not sure if the restaurant is still there, but I wanted to save this here on Recipezaar.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup heavy cream
• 1  tablespoon garlic, minced
• 2 1⁄2 cups  well-chilled unsalted butter, cut into tablespoons (5 sticks)
• 1⁄2 cup dry white wine (or more)
• 32  large shrimp, uncooked, peeled and deveined
• 8  fresh artichoke hearts or 8  frozen artichoke hearts, cooked until tender and quartered
• 2  cups mushrooms, very thinly sliced
• 1  cup green onion top, very thinly sliced
•  salt
•  fresh ground white pepper
• 8  slices  French bread

Directions

1. Boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
2. Remove from heat and whisk in 2 tablespoons butter.
3. Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. (If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons butter.).
4. Keep sauce warm until ready to use;do not boil.
5. Bring 1/2 cup wine to boil in heavy large skillet.
6. Add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
7. Pour off all but 1 tablespoon wine. (If all wine is absorbed, add 1 tablespoon of wine.).
8. Add butter sauce,mushrooms, and onion tops and bring to a boil.
9. Season to taste with salt and pepper.
10. Ladle into shallow bowls and arrange 2 slices of bread atop each and serve.