Butter Poached Colossal Shrimp in a Lemon Cream Sauce

Recipe Information

Ingredients

Ingredients for Poaching Liquid

• cup Brooks Riesling
• 1 cup unsalted butter
• 4 garlic cloves (smashed)
• 1 lemon (zest & juice)
• 10 jumbo shrimp (peeled & deveined and lightly season with salt and pepper)

Ingredients for Mushroom Sauté

• 3 cup Maitake or other mushrooms (cleaned and cut)
• 1 cup heavy cream
• 1.5 tbsp fresh squeeze lemon juice
• 1 pinch salt
• 2 tbsp olive oil
• 2 tbsp garlic (minced)
• 4 cup fresh spinach
• 3 tbsp micro-greens + 1 tsp lemon olive oil for optional garnish

Directions

Directions for Poaching the Shrimp

1. Place all the ingredients, except the shrimp, into a saucepan on low heat for 10 minutes.

2. Drop the season shrimp into the pan, still on low heat and cook for 4 minutes. the shrimp should be light pink in color when they are done.

Directions for the Mushroom Sauté

1. In a sauté pan on high heat, add the olive oil then the mushrooms and a pinch of salt.

2. Cook until the mushroom are soft, add the garlic then add heavy cream and bring to a boil.

3. Add the lemon juice and cook until the cream is thick and coats the back of a spoon.

4. Add the spinach and let it wilt in the pan.

5. Turn off the heat and get ready to plate. In a bowl place the mushroom/spinach mixture then gently add your poached shrimp.

6. Garnish with the micro-greens and lemon olive oil to finish off the dish. Enjoy!