California Central Coast Recipes
Brandied Shrimp with Mushrooms and Green Onions
Brandied Shrimp with Mushrooms and Green Onions, is a simple dish to make, but yet very sophisticated with the mushroom, brandy and caramelized green onions in the sauce. Though it's a very rustic winter style recipe, it's a nice break from those heavier meals that you're bound to eat. For a little extra bite, we reserve a bit of the green onion and add it in uncooked at the end.
It is usually served with Gemelli pasta at the Romantic Table Household. It can also be served as a appetizer either by itself, or on grilled Polenta slices.
Preparation time: 15 minutesCooking time: 15 minutes
Juice of 1 Lemon
1 pound Shrimp de-veined but shell on
3 Tablespoons Extra Virgin Olive Oil
8 ounces Brown Mushrooms ,sliced in quarters
3 ounces Green Onions chopped-reserve 1/3 cup of the green tops
3 cloves Garlic
1/4 cup Brandy
1/2 cup Dry White Wine
2 Tablespoons Fresh Oregano chopped or
1/4 teaspoons Dried Oregano
3 Tablespoons Unsalted Butter
6 ounces Gemelli Pasta
1 Place the shrimp (de-thawed if frozen) in a bowl and sprinkle the lemon juice over the shrimp. Let stand for a couple of minutes.
2 Heat the olive oil in a saute pan large enough to hold the all shrimp over medium heat. Add the shrimp and chopped garlic and saute until the shrimp are just pink.
3 Deglaze the shrimp with brandy -be careful, the brandy will flame if ignited. Saute just long enough for the brandy to be reduced. Remove the shrimp from the pan.
4 Add the mushrooms, oregano and chopped green onion, and a little extra olive oil if needed. Saute the mushrooms until the mushrooms are just lightly browned on the edges and the onions caramelized a bit.
5 Deglaze the pan with the white wine, scraping the sides of the pan well. Turn up the heat and reduce the wine until the sauce thickens a bit.
6 Take the pan off the heat and add the reserved chopped green onion tops and swirl in the butter. Add the shrimp back and mix well.
7 In the meantime, in a separate pasta pot, bring water to boiling over high heat.
8 Add in salt, give a stir then add in pasta. Cook until al dente, or as directed on pasta package and stir occasionally.
9 When pasta is done, drain add pasta to the shrimp sauce and toss well. Serve immediately.
The mushrooms and onions in this dish give it a lot of possibilities for wine accompaniment. A Rhone style blend, red or white wine would work very well.