Crostini with Portobello
Mushrooms & Shrimp in a Tomato Sauce Recipe

photographs of all my recipes

Crostini with Portobello Mushrooms
and Shrimp in a Tomato Sauce
recipe and photograph by www.finedinings.com

SAUCE - (easy recipe)
6 raw shrimp, (21-25 ct.), peeled, deveined
1/4 cup onion, large pieces
3 sprigs fresh parsley
1 teaspoon lemon juice
1 cup cold water
2 tablespoons dry white wine
1 tablespoon tomato paste
Salt and pepper, to taste

Set shrimp aside.

Place shells and next 5 ingredients in a small saucepan; bring to a boil, skimming froth; lower the heat and simmer 20 minutes, do not let it go longer than 30 minutes or it will become bitter. Strain and discard solids. Return stock to saucepan, increase heat, add tomato paste and boil reducing liquid slightly. Remove from heat, add salt and pepper according to taste. can be made 2 days ahead; reheat before serving.

CROSTINI
6 slices French-baguette bread sliced diagonally 1/4-inch thick
3 tablespoons extra virgin olive oil, divided

Lightly brush both sides bread slices with 1 tablespoon olive oil; place on un-greased baking sheet under broiler turning until both sides of bread are lightly toasted. Can be made ahead.

MUSHROOMS and SHRIMP
1 large Portobello mushroom, gills removed, 1/4-inch slices
2 garlic cloves, peeled, finely chopped
2 tablespoons dry white wine
Salt and pepper, to taste
2 teaspoons fresh thyme
6 thyme sprigs, for garnish
balsamic vinegar glaze, for garnish if desired

Sauté raw shrimp in skillet with remaining 2 tablespoons olive oil over medium high heat until they turn pink, do not overcook, remove from skillet. Add mushroom slices and garlic to skillet stirring constantly being careful to not burn the garlic; add wine, salt, pepper and thyme, continue cooking until wine has evaporated.

ASSEMBLE
Spoon sauce onto 6 individual plates, add a crostini, Portobello mushroom slices adding more as needed and one shrimp per plate. Garnish with thyme sprigs, balsamic vinegar glaze and serve this delicious first course mushroom appetizer.

Serves: 6

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