Shrimp Portofino
Ingredients
- 3 tbsp Butter
- 1 tbsp Olive Oil
- ½ cup White Wine
- 1 Finely Diced Shallot (small shallot)
- 1-2 lbs Shrimp (cleaned; 15ct for an entrée for two or 26-30ct for an appetizer for two)
- ½ cup Sliced Mushrooms
- 2 tbsp Pine Nuts
- 2 cups Baby Spinach
- 1 cup Cooked Rice (prepared separately)
- ¼ cup Heavy Cream
Instructions
- In a sauté pan over high heat place Butter, Olive Oil, White Wine and Shallot.
- When shallots are soft add Shrimp and cook two minutes and turn.
- Add Mushrooms, Pine Nuts, Baby Spinach and Cooked Rice and cook 2 minutes until spinach is wilted.
- Add Heavy Cream and bring cream to a gentle boil and serve.
