Chanterelle Cream Sauce With Pan Seared Shrimp
Serving Size / Yield
Ingredients
- Butter or olive oil
- Chopped garlic, a few tsp. to suit your taste
- 2 C. chanterelles, cleaned
- 1/4 C. white wine
- 2 C. heavy cream, or half and half
- Salt and pepper to taste
- Fresh nutmeg
- Cajun seasoning for the shrimp
- 1 dozen peeled, deveined jumbo shrimp
- 6 puff pastry shells or 1 lb. pasta of your choice
- Parmesan cheese (optional)
Directions
Heat a medium saute pan over medium-high heat. Add butter/olive oil and garlic and cook until the garlic releases its smell. Add the chanterelles and saute until soft. This will take 5-7 minutes. Turn the heat to high and add the wine and the cream and cook until reduced by half, about 5 minutes. Season with salt and pepper and a bit of nutmeg and keep warm. Season the shrimp and heat a heavy-bottomed pan to high. Add butter and olive oil again and cook the shrimp a few minutes on each side, until pink. Add the shrimp to the cream sauce and either serve in a puff pastry shell, or over pasta. Use store bought puff pastry; it is really quite simple. If using pasta, try fettuccine; a thicker noodle holds the sauce well. If you like, add Parmesan cheese at the end.
Yield: 6 servings
From David and Shelly Mazur
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