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. 2018, Brandied Shrimp with Mushrooms and Green Onions
Preparation time: 15 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


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

Preparation Directions.

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.

Wine and Food Pairing and Serving Suggestions.

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.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind