Wednesday, September 10, 2014
My notes on this recipe of Joseph's are simple: "Awe-inspiring."
Something about sherry, shrimp, cheese, and mushrooms sends me (Lianne) over the moon. And the creamy sauce is gluten-free! Yay!
Shrimp and Mushroom Ramekins
8 oz. frozen cooked shrimp, tail off
3 tablespoons ghee (clarified butter)
4 to 6 oz. large oyster mushrooms, cut in 1/2-inch chunks
1 scallion, sliced
2 tablespoons white rice flour
1/3 cup Homemade Chicken Stock
1/8 teaspoon Dijon mustard
4 tablespoons heavy cream
1/4 teaspoon sea salt
2 shakes of ground black pepper
2 tablespoons dry sherry
Sliced goat cheddar (or cheese of your choice)
Defrost shrimp under running water for a few minutes. Set aside. Preheat oven or toaster oven to 350 degrees.
In medium-sized skillet, over medium heat, melt 2 tablespoons of the ghee. Add mushrooms and scallion and cook until soft. Add another tablespoon of ghee and gradually stir in the rice flour, stirring constantly into a smooth paste. While stirring, gradually add chicken stock, mustard, then cream. Turn off heat.
Add sherry, salt, and pepper. Divide the shrimps into two oven-proof, individual ramekins (about 1 1/2 to 2-cup size). Divide sauce between them. Place cheese slices on top. Bake at 350 degrees for 15 minutes.
Serve with green salad, and Japanese noodles or other carbohydrate of your choice on the side, with fresh fruit for dessert. Serves 2.