Shrimp With Chanterelles Recipes

DEEP FRIED SHRIMP AND CHANTERELLE MUSHROOMS

Steps:

• For the dip, rinse the dill, shake dry, put some dill for garnish aside, and finely chop the rest. Mix the chopped dill with yogurt, chile pepper and season with salt and pepper. Blanch the tomato, peel, halve, core and dice the flesh. Peel the garlic, finely chop and mix with 2/3rd of the diced tomato. Fill the yogurt dip into a cup and garnish with a little dill and the remaining tomato. For the skewers, thread the shrimp and chanterelle mushrooms individually on wooden skewers, ensuring that the shrimp is straight.
• For the batter, separate the eggs. Whip the egg whites to a stiff snow. Beat the yolks with 1 tablespoon water and the flour, mix with the egg whites, season with salt, and fold in some breadcrumbs. Dip the skewers into the batter and deep fry in hot frying oil until golden brown. Drain on paper towels. Pull the finished shrimp and mushrooms from the skewers and serve garnished with the dip, and with dill.

BROILED SCALLOPS WITH CHANTERELLES

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
• Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

PASTA WITH CHANTERELLE MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
• In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.

SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE

Steps:

• 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!