Sherry Cream Shrimp

Ooooooooo la la!!!!
(serves 4)

4 T. Kerrygold* butter
1/2 lb. sliced white or crimini* mushrooms
1 large shallot, finely chopped
3 cloves of garlic, finely chopped
Kosher* salt and freshly* ground pepper
2 t. flour
1/3 cup sherry
3/4 cup cream
A few grates of fresh nutmeg
2 T. chopped fresh tarragon
1 T. EVOO
20 large or jumbo shrimp, peeled and deveined with tails on
Juice of a lemon (3 T.)
4 thick slices of good quality white bread, toasted and halved corner to corner
A small handful flat-leaf parsley, chopped
4 lemon crowns

In a medium saucepan, melt the butter over med. heat. Add the mushrooms and cook, stirring, until slightly browned, 5-6 mins. Add the shallot and garlic, season with S&P, and stir until softened, 2-3 mins. Stir in the flour until well incorporated. Stir in the sherry, and then the cream. When the sauce bubbles, reduce the heat to low and simmer until slightly thickened, about 1 min. Add the nutmeg and season. Stir in the tarragon. In a large skillet, heat the oil, one turn of the pan, over med.-high heat. When the oil ripples and starts to smoke add the shrimp and toss until they're just opaque in the centers, about 4 mins. Season, stir in the lemon juice and add the shrimp mixture to the pan with the mushroom sauce. Place the toast points on dinner plates. Top with the shrimp and mushroom sauce. Garnish with the parsley and lemon crowns.

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And, have FUN today - it's Friday and our Hawks are going to the Superbowl!!!!!!!

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Love,

MM