Prawn Saute Chardonnay With Fresh Mushrooms

Recipe Ingredients

12 tablespoons	180ml	Shrimp (large)
2 tablespoons	30ml	Flour
7 tablespoons	105ml	Unsalted butter - divided
4		Green onions, white and light green - very finely chopped
8		Mushrooms - thinly sliced
1		Fresh basil leaf - finely chopped (small)
		= (or 1 pinch dried basil)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Chardonnay
		= (or other dry white wine)
1 teaspoon	5ml	Minced parsley
		Juice of 1/2 lemon

Recipe Instructions

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

Melt 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.

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

This recipe yields 3 to 4 servings.

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.

Source:
The Los Angeles Times, 05-14-2003

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