SHRIMP OF THE WOODS RECIPES

Steps:

• Preheat the oven to 475F.
• Cut the mushrooms into morsel sized pieces a bit larger than youd want for a single bite to account for the loss of volume during cooking, typically for me this means very large mushrooms are quartered, medium sized ones are halved, and small ones are left whole (refer to my pictures here).
• Toss the cut mushrooms with the melted fat, old bay, and then the flour.
• Arrange the mushrooms on a cookie sheet lined with parchment, spread out so that none of them touch to ensure a good crust. Bake for 25-30 minutes, rotating halfway through cooking.
• Serve sprinkled with extra Old Bay, or whatever seasoning, crunchy salt, and lemon wedges.
• Lemon wedges truly make the dish here, so don’t leave them out.

Steps:

• Toss the shrimp with lemon juice.
• Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
• Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
• Season with salt and pepper.
• Add the onions and cook another 2 minutes.
• Remove shrimp, mushroom and onion mixture from pan and save on a plate.
• Deglaze the saute pan with the wine, allowing it to come to a boil.
• Reduce the wine by half.
• Add 1/2 of the cream stir, reducing the heat to medium.
• Beat the egg yolks with the remaining cream.
• Add a little of the hot cream/wine mixture to the yolks to temper them.
• Beat well and then add the eg mixture to the sauce.
• Correct the seasonings.
• Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
• Garnish with a lemon slice and serve.
• Enjoy!