Shrimp and Chanterelle Stroganoff
This dish looks impressive and it's very easy to make. The sauce can be prepared up to a day in advance; just reheat it and add the shrimp and sour cream the day of your party.
INGREDIENTS | SERVES 8
4 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
4 plum tomatoes, diced
1 pound chanterelle mushrooms, separated
4 ounces portobello mushrooms, finely chopped
1 cup dry white wine
1 cup heavy cream
3 pounds shrimp, peeled and deveined
1 tablespoon chopped fresh tarragon
1 cup sour cream, room temperature
Salt and pepper to taste
Melt butter in a heavy saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes.
Add diced tomatoes; cook an additional 2 minutes. Add mushrooms; cook, stirring frequently, until mushrooms soften.
Add white wine and heavy cream to mushroom mixture. Bring to a boil; stir well. Add shrimp; cook just until shrimp begin to turn opaque, about 2 minutes.
Remove from heat; stir in chopped tarragon, sour cream, salt, and pepper. Serve immediately over wild rice pilaf or basmati rice.
