Shrimp and Chanterelles in White Wine Cream Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss the shrimp with lemon juice.
  • Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
  • Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
  • Season with salt and pepper.
  • Add the onions and cook another 2 minutes.
  • Remove shrimp, mushroom and onion mixture from pan and save on a plate.
  • Deglaze the saute pan with the wine, allowing it to come to a boil.
  • Reduce the wine by half.
  • Add 1/2 of the cream stir, reducing the heat to medium.
  • Beat the egg yolks with the remaining cream.
  • Add a little of the hot cream/wine mixture to the yolks to temper them.
  • Beat well and then add the eg mixture to the sauce.
  • Correct the seasonings.
  • Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
  • Garnish with a lemon slice and serve.
  • Enjoy!
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