stepping out of your comfort zone, to accomplish the WOW factor. I did and I'm glad. And, I think you should, too.
1/4 cup plus 1-2 tbsp. unsalted butter, if needed
1 lb. peeled and deveined shrimp, uncooked
1/2 lb. mushrooms (white or baby bellas)
1 (8-oz.) bottle clam juice
1 c. heavy whipping cream
Salt to taste
Pepper to taste
Red cayenne pepper to taste
1/8 tsp. onion powder
1/8 tsp. garlic powder
1-1/2 tbsp. minced parsley
3 green onions, chopped
Frozen puff-pastry shells, cooked according to package directions
Curly parsley sprigs, for garnish
In a heavy skillet, add the 1/4 cup butter and melt over medium heat. Turn the heat to medium-high. Add the shrimp and saute, stirring until the shrimp turn pink, and being careful not to over cook. Since the shrimp are going to be returned to the sauce to heat through, you can almost undercook them at this point. Remove the shrimp with a slotted spoon and set aside.
Add the mushrooms to the skillet* and saute until liquid is reduced to a glaze and the mushrooms are caramelized. Add the clam juice to deglaze the pan, scraping up all the browned bits from the pan. Cook over medium heat until liquid is reduced by half.
Add the cream, salt, black pepper, cayenne pepper, onion powder, garlic powder, and minced parsley. Reduce by half. Stir in the green onions and return the shrimp to the pan. Cook until the shrimp are heated through. Serve in baked pastry shells. Garnish with curly parsley.
*If the skillet is dry add 1 tbsp. of butter to saute the mushrooms.
Here are the puff pastry shells. They take 25 minutes to bake so you may want to start them as soon as you get started with the shrimp.
Start by cooking the shelled and deveined shrimp in butter. Don't cook until completely done because you'll return them to the skillet later. Remove with a slotted spoon so the butter and juices will remain.
These shrimp have barely turned pink. Set aside.
I bought pre-sliced mushrooms. After removing the shrimp from the skillet, I had plenty of butter left to saute the mushrooms. If you don't, add another tablespoon of butter to the skillet.
Add the mushrooms to the skillet and saute until caramelized.
They'll look a little something like this.
Add the clam juice to the mushrooms and cook until the juice reduces by half.
Let's add some richness - one cup of heavy whipping cream.
Add the cream to the mushrooms.
After the sauce reduces, add the green onions.