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Butter Poached Colossal Shrimp with Wild Mushrooms in a Lemon Cream Sauce

Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

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
 2 tbsp olive oil
 2 tbsp garlic, minced
 4 cups fresh spinach
 3 tbsp microgreens + 1 tsp lemon olive oil for optional garnish
Directions for Poaching the Shrimp:

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


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:

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


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


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


Add the spinach and let it wilt in the pan.


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


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

Nutrition Facts

Servings 0

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