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