Shrimp And Chanterelles In White Wine Cream Sauce - cooking recipe

Ingredients

2 lbs shrimp, cleaned and peeled
1 lemon, juiced
1/2 cup butter
1 tablespoon olive oil
1/2 lb mushroom, chopped
2 tablespoons onions, minced
2 cups dry white wine
1 1/2 cups heavy cream
3 extra-large egg yolks
kosher salt and freshly cracked black pepper
cayenne

Preparation

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!