Shrimp Sebastian - cooking recipe

Ingredients

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 white 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 white pepper
8 slices French bread

Preparation

Boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
Remove from heat and whisk in 2 tablespoons butter.
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.).
Keep sauce warm until ready to use;do not boil.
Bring 1/2 cup wine to boil in heavy large skillet.
Add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
Pour off all but 1 tablespoon wine. (If all wine is absorbed, add 1 tablespoon of wine.).
Add butter sauce,mushrooms, and onion tops and bring to a boil.
Season to taste with salt and pepper.
Ladle into shallow bowls and arrange 2 slices of bread atop each and serve.