Crostini with Portobello Mushrooms and Shrimp in a Tomato Sauce Recipe

How To Make Crostini Portobello Mushrooms Shrimp Tomato Sauce Recipe

This is a First Course entree, Portobello Mushrooms and crostini sitting on a tomato sauce with a large shrimp on top.

Crostini with Portobello Mushrooms
and Shrimp in a Tomato Sauce
recipe and photograph by www.finedinings.com

Recipe Type: crostini, appetizer, mushrooms, tomato, first course entree

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

Ingredients

6 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

6 slices French-baguette bread sliced diagonally 1/4-inch thick
3 tablespoons extra virgin olive oil , divided

1 large Portobello mushroom , gills removed, 1/4-inch slices
2 garlic cloves , peeled, finely chopped
2 tablespoons dry white wine
Salt and pepper , to taste
2 teaspoons fresh thyme
6 thyme sprigs , for garnish
balsamic vinegar glaze , for garnish if desired

Instruction:

To make a quick shrimp stock, peel and devein shrimp, set shrimp aside. Place shrimp shells, onion, parsley, lemon juice, cold water and white wine in a small saucepan; bring to a boil, skimming froth. 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 liquid slightly. Remove sauce from heat, add salt and pepper according to taste.

To prepare crostini, lightly brush both sides bread slices with 1 tablespoon olive oil; place on baking sheet under broiler for 2 minutes each time until lightly toasted.

To prepare shrimp and mushroom, sauté raw shrimp in skillet with remaining 2 tablespoons olive 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 2 tablespoons white wine, salt, pepper and thyme, continue cooking until wine has evaporated.

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