California Central Coast Recipes
Shrimp Janel got its name when we were making Brandied Shrimp with Mushrooms and Green Onions
, which we served on Gemelli. I told my husband that our friend Janel -a real feisty blond- would LOVE this because it has all her favorite ingredients.
We liked it as an entree, but really wanted to take this idea to another plane by really upping the brandy factor and turn it into a perfect appetizer when served on Grilled Basic Polenta
. It's brandy and Shrimp on steroids, or what we now call "Shrimp Janel."
This recipe calls for an optional deglazing of the sauteed shrimp with brandy. This adds a little complexity to the overall flavor, but if you are not comfortable with working with alcohol --it is flammable, you can skip this step.
Preparation time: 30 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
1/2 cup Brandy ,optional for deglazing
1/4 cup Brandy
1 cup Dry White Wine
2 Tablespoons Fresh Oregano chopped or
1/2 teaspoons Dried Oregano
1/4 teaspoons dried French Thyme
1/4 cup chopped Italian Parsley
3 Tablespoons Unsalted Butter
4 slices Basic Polenta (Crostini)
1 Preheat the oven broiler.
2 Shell the shrimp (de-thawed if frozen), retaining the tail if desired. Place the shrimp in a bowl and sprinkle the lemon juice over the shrimp. Let stand for a couple of minutes.
3 Drain the shrimp and reserve the liquid. 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. If not using the optional brandy, remove the shrimp from the pan.
4 If using the optional brandy, deglaze the shrimp with the 1/2 cup brandy --be careful, the brandy will flame if ignited. Saute for a few minutes then remove the shrimp from the pan. Reduce the brandy to a syrup.
5 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.
6 Deglaze the pan with the white wine and reserved lemon juice, scraping the sides of the pan well. Turn up the heat and reduce the wine until the sauce thickens a bit. Add the 1/4 cup brandy and heat a few minutes more (be careful the brandy will flame if ignited)
7 Take the pan off the heat and add the reserved chopped green onion tops and swirl in the butter. Correct seasoning with salt and pepper to taste. Add the shrimp back and mix well.
8 In the mean time brush the slices of Basic Polenta with extra virgin olive oil and grill under the broiler until just brown along the edges.
9 Place a Polenta slice on a warm plate and spoon the shrimp and sauce on top. Garnish with a bit of the chopped parsley and serve immediately.
This is a very festive dish. We recommend that you serve it with a dry Rose Sparkling Wine or Champagne.