Wednesday, April 30, 2014

Shrimp with a mushroom white wine sauce....okay more of a gravy!

This dish is usually made with chicken opposed to shrimp but since it was Good Friday no meat for me.

Tonight I decided to have asparagus with it as a side, but you can have whatever you like on the side.

1 lb. peeled shrimp
White wine of your choice (if you're unwilling to drink it then don't cook with it)
Vegetable Oil
8 oz mushrooms, sliced
1/2 sweet onion diced
Cajun seasoning
Chicken Broth
White Rice for this I used Orzo Rice

 Season the flour with your cajun seasoning of choice and add the shrimp to cover them lightly.

 Just cover the bottom of the bottom of the pan with oil, you don't really want to submerge the shrimp. Cook all the shrimp adding oil as necessary, set cooked shrimp to the side.

 Once you have cooked the shrimp add in the garlic, mushrooms, onions, and about a cup of white wine and cook down.
 Once you have cooked it down then add the chicken broth and about another cup of white wine and let simmer. It's up to you how much broth and wine to add, it all depends how runny you want your sauce to be.
 Once you cook down your sauce add in the cooked shrimp, because the shrimp is floured you may have to add more liquid(broth or wine) to make it more runny as it will thicken up a bit. Once the shrimp is heated up again serve over the rice with an optional piece of french bread.

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