Crostini with Portobello Mushroom 1st Course Appetizer
served on toasted bread and a reduced shrimp stock tomato sauce

Crostini with Portobello mushrooms and large shrimp on a reduced shrimp stock tomato sauce recipe first course appetizer. This is truly a gourmet First Course entree of outstanding flavors. Open up a good bottle of white wine and you have a course fit for a King and Queen... Enjoy!

Prep Time: 25 min      Cook Time: 25 min      Servings: 6


Prepare Shrimp and Sauce
6 large raw shrimp (21-25 ct.)
1/4 cup onion, large pieces
3 sprigs fresh parsley
1 teaspoon lemon juice
1 cup cold water
2 tablespoons dry white wine
1 tablespoon tomato paste
Salt and pepper, to taste

Peel and de-vein shrimp, set them aside. Place shells, onion, parsley, lemon juice, cold water and white wine in a small saucepan; bring to a boil, skimming froth as it appears. Lower the heat and simmer 20 minutes, do not let it go longer than 30 minutes or it will become bitter. Strain and discard solids.

Return stock to saucepan, increase heat, add tomato paste and cook reducing slightly. Remove from heat, add salt and pepper according to taste. Set sauce aside.

Prepare Bread
6 Baguette bread slices 1/4-inch thick, cut diagonally
1 tablespoon extra-virgin-olive-oil

Lightly brush both sides bread with olive oil; place on baking sheet under the broiler for 2 minutes or until lightly toasted.  Set aside.

Prepare Mushrooms
2 tablespoons extra-virgin-olive-oil
1 large Portobello mushroom, gills removed, 1/4-inch slices
2 garlic cloves, finely chopped
2 tablespoons dry white wine
Salt and pepper, to taste
2 teaspoons fresh thyme
6 thyme sprigs, for garnish
balsamic vinegar glaze (optional),for garnish if desired

Saute raw shrimp in skillet with oil over medium high heat until they turn pink, do not overcook. Remove from skillet. Add mushroom slices and garlic to same skillet stirring constantly being careful to not burn the garlic; add the wine, salt, pepper and thyme. Continue cooking until wine has evaporated.

To Plate Up
Spoon reduced stock sauce onto 6 individual plates, add a crostini bread slice, mushroom slices and shrimp. Garnish with thyme sprigs, balsamic vinegar glaze and serve this delicious first course mushroom appetizer.

Wine recommendation: Sauvignon Blanc, Pinot Grigio