10-15 jumbo shrimps, peeled and deveined
3 tablespoons butter
1 cup sliced mushrooms
_ cup white wine
_ cup heavy cream
Salt and pepper, to taste
_ teaspoon chopped parsley
1 teaspoon minced shallots
Serves 2
Dredge shrimp in seasoned flour and sauté in butter over medium heat for about 1 minute, add shallots and mushrooms, cook for an additional 2 or 3 minutes. Add wine and reduce by half, add heavy cream, bring to a boil and cook until it thickens slightly. Serve immediately sprinkled with chopped parsley.