Sherry Cream Shrimp

Dazzle your guests this holiday with this elegant and festive meal. Sherry Cream Shrimp is a quick and easy to prepare. Although it is delicious on its own, you may want to serve it over toast to soak up every last drop of its savory and amazing sauce.

                                                       Sherry Cream Shrimp
                                                               adapted from
                                                    Every Day with Rachel Ray
                                                            December 2014
                             

Ingredients
4 tablespoons butter
1/2 lb. sliced white mushrooms
1 large shallot, finely chopped
3 cloves garlic, finely chopped
2 tbsp. flour
1/3 cup sherry
3/4 cup cream
A few grated fresh nutmeg or a
   pinch ground nutmeg
2 tbsp. chopped fresh tarragon
1 tbsp. extra-virgin olive oil
20 large or jumbo shrimp, peeled
   and deveined with the tails on
Juice of one small lemon
4 slices good quality whole bread-
   toasted, buttered and halved, corner
   to corner
A small handful chopped flat-leaf parsley,
   chopped

In a medium saucepan, melt the butter over medium. Add the mushrooms and cook, stirring, until slightly browned, 5 to 6 minutes. Add the shallot and garlic, season with salt and pepper and stir untiil softened, 2 to 3 minutes. Stir in the flour until well incorporated. Stir in the sherry and then the cream .When the sauce bubbles, reduce the heat to low anad simmer until slightly thickened, about 1 minute. Add the nutmeg and season. Stir in the tarragon.

In a large skillet, heat the extra-virgin olive oil, one turn of the pan, over medium-high heat. When the the oil ripples and starts to smoke, add the shrimp and toss until they are opaque in  the centers, abut 4 minutes. Season, stir in the lemon juice and add the shrimp mixture to the pan with the mushroom sace.

Place the toast points on the dinner plates. Top with the shrimp amd mushroom sauce. Garnish with the parsley.

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