I know this is a SHRIMP recipe but you should find it easily adaptable to veal scallops. Up the cinnamon, just a bit. I Used an Alto Adige Santa Margherite Pinot Grigio '98 both in and with, a very good match. Choice of mushrooms moves this from simple to very special.
- > lb. fresh or frozen med. shrimp, P&D, tail-on is ok for tapas
- 21/2 cup dry white wine
- 1 Tbs. all-purpose flour, optional
- Olive oil
- 11/2 cups sliced assorted mushrooms
- 1 small onion or 3 - 4 shallots, thinly sliced, about 1/2 cup
- 2 large cloves garlic, minced or crushed
- 1 medium tomato, concasse,about 1/2 cup
- 1 cup clam juice
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. ground cinnamon
- 1 bay leaf
- 2 - 3 Tbs. ground toasted almonds
- Salt and pepper
Thaw the shrimp, if frozen; rinse and pat dry with paper towels. Marinate the shrimp in the white wine for 30 minutes. Drain the shrimp, reserving the wine. Toss the shrimp with flour and set aside.
Lightly coat a non-stick skillet with olive oil. Add the mushrooms and cook, stirring over medium heat, for 3 - 5 minutes or until the mushrooms are just tender. Transfer the mushrooms to a medium bowl and set aside.
Add the shrimp to the skillet; cook and stir over medium heat for 2 - 3 minutes or until the shrimp just turns opaque. Transfer the shrimp to the bowl with the mushrooms.
Add a bit of oil to the skillet and cook the onion/shallot and garlic until tender. Stir in the tomato and reserved wine, deglazing the pan. Bring the wine mixture to a boil and add the clam juice, thyme, cinnamon, and bay leaf. Return to a boil, reduce heat and simmer, uncovered, for about 10 minutes, stirring occasionally.
Return the shrimp and mushrooms to the pan. Add the almonds to the sauce, stir to blend in and heat through over low heat just until the shrimp and mushrooms are warm. Remove the bay leaf and season to taste with salt and pepper.
Serve immediately with baguette, torn or sliced.
4 main dish or 12 tapas servings.
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Submitted By: Steven Parkton
Shrimp and Mushrooms in Almond Sauce