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Categories: Fish and shellfish, Healthy eating, Main courses

Prawn saute Chardonnay with fresh mushrooms

Prawn saute Chardonnay with fresh mushrooms
Lawrence K. Ho / Los Angeles Times

Years ago, the San Francisco Chronicle explained how to be a California old-timer. In San Francisco, you should say, "I can remember when this was ... a little joint called Luigi's! And you could get veal, pasta, minestrone, spumoni and ... Read more

Total time: 25 minutes | Serves 3 to 4
  • 12 large shrimp
  • 2 tablespoons flour
  • 7 tablespoons unsalted butter, divided
  • 4 green onions, white and light green parts, very finely chopped
  • 8 mushrooms, thinly sliced
  • 1 small leaf fresh basil, finely chopped, or pinch dried basil
  • Salt, pepper
  • 1/2 cup Chardonnay or other dry white wine
  • 1 teaspoon minced parsley
  • Juice of 1/2 lemon

Step 1Peel, butterfly and devein the shrimp. If rinsed in cold water, blot dry. Dust well with the flour.

Step 2Melt 4 tablespoons of the butter in a skillet over medium heat. Increase the heat to high, add the shrimp and cook until they begin to turn pink, 2 minutes. Immediately add the green onions, mushrooms, basil and salt and pepper to taste. Stir well and cook until the vegetables are slightly softened, 2 minutes. Add the wine and cook until the liquid is reduced by about one-third, about 2 minutes.

Step 3Remove the pan from the heat and stir in the remaining 3 tablespoons of butter, the parsley and the lemon juice. Serve immediately.

Each of 4 servings:
248 calories; 38 mg. sodium; 86 mg. cholesterol; 21 grams fat; 13 grams saturated fat; 6 grams carbohydrates; 6 grams protein; 1 gram fiber.
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