20 Shrimp, 16/20 ct., peeled, deveined, tail-on 3 oz. Butter 1/2 tsp. Garlic. minced 1/2 tsp. Shallot, minced 4 oz. Dry white wine 1/2 tsp. Whole grain mustard 1/4 cup Tomato, diced 1/3 cup Mushrooms, sliced 1/4 cup Cream 1 tsp. Fresh basil leaves, minced 1 tsp. Fresh parsley, chopped Squeeze of Fresh lemon juice Salt to taste Fresh ground black pepper to taste 20 each Toast points
Method Preheat a saute pan over medium high heat. Add butter 1 oz. butter and melt. Add 1/2 of shallot and garlic, saute briefly. Add mushroom and tomato, season with salt and pepper and saute until tender remove, keeping warm. Preheat another saute pan over medium heat. Add shrimp, garlic and shallot; saute just until shrimp become opaque. Add whole grain mustard, saute briefly and deglaze with white wine. Allow liquid to simmer and reduce by 1/2. Add squeeze of fresh lemon and cream, simmer until sauce thickens slightly. Season with salt and pepper. Finish with basil and parsley. Place toast points on serving plates or a platter and top with sauteed mushroom and tomato mixture. Place a shrimp on top and nappe with sauce. Serve immediately. Makes 4-6 Servings
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