• Tommy Centola

Shrimp au Vin from Galatoire’s

Updated: Jan 4

This dish is quick and simple, yet the light, fresh flavor is elegant enough for even the most discerning guest. Once you have the shrimp, the rest of the recipe comes together with ingredients common to most home kitchens

1 1/2 cups (3 sticks) plus 2 tablespoons Salted Butter, cut into small pieces

1/2 cup finely chopped Scallions (White and Green parts)

2 cups sliced Button Mushrooms

4 dozen large (21-25ct) Shrimp, peeled

1 tablespoon minced Garlic

1/2 teaspoon Cayenne Pepper

1 1/2 cups Dry White Wine

2 cups steamed White Rice

1/4 cup chopped Curly Parsley, for garnish

Melt 2 tablespoons of the butter in a large saute pan over high heat. Add the scallions and mushrooms and saute for 2 to 3 minutes, until the vegetables are tender. Add the shrimp, garlic, and cayenne and saute for 3 to 4 miutes, until the shrimp turn pink and begin to stick to the pan. Deglaze the pan with the white wine. Cook the mixture for 5 to 7 minutes, until the liquid is reduced by half. Add the remaining butter a few peices at a time, whisking constantly until all of the butter is incorporated into the sauce.

Using a ramekin or small cup, mold 1/2 cup portions of rice onto each of 4 dinner plates. Equally distribute the shrimp and sauce around the rice and garnish with parsley. Serve at once.

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