Wholesome meals made with fresh, local ingredients are what Shrimp Country is all about. “Mom’s Shrimp,” the dish on the cover of the book, embodies both southern cooking and coastal living. From a “comfy little dollhouse of a restaurant” called Glow in Rockport, Texas, this dish offers all the comforts of home. Chef Karey Lynn Butterworth’s mother passed down the recipe to her, and now you can share the experience in your home kitchen.
Shrimp Country is filled cover-to-cover with many more delicious recipes you are sure to love! Check it out here.
MOM’S SHRIMP
Chef Karey Lynn Butterworth, Glow
Rockport, Texas
INGREDIENTS
3 tablespoons butter, cubed
1 cup button mushrooms, cleaned and quartered with stems
3 pounds (16- to 20-count) shrimp, peeled and deveined
2 tablespoons minced shallot
1 tablespoon minced garlic
¼ cup Chardonnay
2 cups whipping cream
Sea salt and cracked pepper
Creamy mashed potatoes or cooked pasta
Fresh parsley leaves or butter-fried thinly sliced leeks
PROCESS
1. Heat a large sauté pan over medium-high heat and add the butter. When the butter has melted, add the mushrooms and cook until they’re soft and the liquid they’ve released has been reabsorbed and evaporated, about 5 minutes.
2. Add the shrimp, shallot, and garlic and sauté for 2 minutes. Add the wine and cook for about 2 minutes, until reduced.
3. Add the cream and cook for 3 to 5 minutes, until the cream has reduced and thickened. Add salt and cracked pepper to taste.
4. Serve over mashed potatoes or pasta. Garnish with parsley or fried leeks.
AUTHOR’S TIP: “Additional fried leeks on top could only be a good thing.”
