Butter poached colossal shrimp with wild mushrooms in a lemon cream sauce

Butter poached colossal shrimp in a lemon cream sauce

Ingredients

Ingredients for Poaching Liquid
¼ cup Brooks Riesling
1 cup unsalted butter
4 garlic cloves, smashed
1 lemon, zest & juice
10 jumbo shrimp, peeled & deveined and lightly seasoned with salt and pepper
Ingredients for the Mushroom Sauté:
3 cups Maitake or other mushrooms, cleaned and cut
1 cup heavy cream
1.50 tbsp fresh squeezed lemon juice
salt
2 tbsp olive oil
2 tbsp garlic, minced
4 cups fresh spinach
3 tbsp microgreens + 1 tsp lemon olive oil for optional garnish

Directions

Directions for Poaching the Shrimp:
1

Place all the ingredients , except the shrimp, into a saucepan on low heat for ten minutes.

2

Drop the seasoned shrimp into the pan, still on low heat and cook for 4 minutes. The shrimp should be light pink in color when they are done.

Directions for the Mushroom Sauté:
3

In a sauté pan on high heat add the olive oil then the mushrooms and a pinch of salt.

4

Cook until the mushrooms are soft, add the garlic then add the heavy cream and bring to a boil.

5

Add the lemon juice and cook until the cream is thick and coats the back of a spoon.

6

Add the spinach and let it wilt in the pan.

7

Turn off the heat and get ready to plate. In a bowl place the mushroom/spinach mixture then gently add your poached shrimp.

8

Garnish with the microgreens & lemon oil to finish off the dish. Enjoy!

Ingredients

Ingredients for Poaching Liquid
 ¼ cup Brooks Riesling
 1 cup unsalted butter
 4 garlic cloves, smashed
 1 lemon, zest & juice
 10 jumbo shrimp, peeled & deveined and lightly seasoned with salt and pepper
Ingredients for the Mushroom Sauté:
 3 cups Maitake or other mushrooms, cleaned and cut
 1 cup heavy cream
 1.50 tbsp fresh squeezed lemon juice
 salt
 2 tbsp olive oil
 2 tbsp garlic, minced
 4 cups fresh spinach
 3 tbsp microgreens + 1 tsp lemon olive oil for optional garnish

Directions

Directions for Poaching the Shrimp:
1

Place all the ingredients , except the shrimp, into a saucepan on low heat for ten minutes.

2

Drop the seasoned shrimp into the pan, still on low heat and cook for 4 minutes. The shrimp should be light pink in color when they are done.

Directions for the Mushroom Sauté:
3

In a sauté pan on high heat add the olive oil then the mushrooms and a pinch of salt.

4

Cook until the mushrooms are soft, add the garlic then add the heavy cream and bring to a boil.

5

Add the lemon juice and cook until the cream is thick and coats the back of a spoon.

6

Add the spinach and let it wilt in the pan.

7

Turn off the heat and get ready to plate. In a bowl place the mushroom/spinach mixture then gently add your poached shrimp.

8

Garnish with the microgreens & lemon oil to finish off the dish. Enjoy!

Butter poached colossal shrimp in a lemon cream sauce
IngredientsDirections

Suggested wine pairing:

2019 Hyland Riesling