Shrimp Sebastian

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup heavy cream
• 1 tablespoon garlic, minced
• 2 1/2 cups well-chilled unsalted butter, cut into tablespoons (5 sticks)
• 1/2 cup dry wine (or more)
• 32 large shrimp, uncooked, peeled and deveined
• 8 fresh artichoke hearts or 8 frozen artichoke hearts, cooked until tender and quartered
• 2 cups mushrooms, very thinly sliced
• 1 cup green onion top, very thinly sliced
• salt
• fresh ground pepper
• 8 slices french bread

Recipe

• 1 boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
• 2 remove from heat and whisk in 2 tablespoons butter.
• 3 set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. (if sauce breaks down at any time, remove from heat and whisk in 2 tablespoons butter.).
• 4 keep sauce warm until ready to use;do not boil.
• 5 bring 1/2 cup wine to boil in heavy large skillet.
• 6 add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
• 7 pour off all but 1 tablespoon wine. (if all wine is absorbed, add 1 tablespoon of wine.).
• 8 add butter sauce,mushrooms, and onion tops and bring to a boil.
• 9 season to taste with salt and pepper.
• 10 ladle into shallow bowls and arrange 2 slices of bread atop each and serve.