Well... Here is my first recipe (and Favorite) that is going on my blog! The Shrimp can be substituted for any meat, i'm more of a chicken guy, so I prefer it to shrimp in this dish. But none the less, this dish... once again! turned out very successful I must say :D and the French Baguettes turned out to be a great addition to the dish...all I used was French Bread that I had the bakery slice for me! And... I didn't feel like washing extra dishes, so paper plates were a good substitute!
p.s I would recommend reading through the recipe before preparing it, as you may decide you want to substitute a different meat.
*****SERVES 6-8 people*****
1st: Prepare the Pasta!
*1 box Fettuccine pasta
*Bring 4-6 quarts water to boil in large pan
*Add Fettuccine pasta to boiling water boil for 6-8 minutes or until done.
*Add 1 Tb olive oil to water to prevent the pasta from sticking together
*Drain Pasta in colander put back in hot pan to keep warm
(If your a little slow at preparing the overall meal, and you pasta gets cold. just throw some hot water back in the pan, and drain).
2nd: Prepare the Mushrooms!
CHAMPIGNONS SAUTES AU BEURRE
[Sauteed Mushrooms]
* A 10 Inch enameled skillet
* 2 Tb butter
*1 Tb oil
*1 lb. fresh mushrooms, washed, well dried, and sliced
*6 Tb minced shallots or green onions (1 Shallot)
* freshly ground pepper & salt to taste
"Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms (don't crowd the mushrooms, they won't brown properly). Toss and shake the pan for 4 to 5 minutes. During their Sauté, the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly add the shallots and sauté once again for 2 to 3 minutes".
*Place mushrooms and shallots in a side dish until later. (don't forget to season w/salt and pepper) :)
3rd: Prepare the Meat!
If you are doing Shrimp remove the tails! and just Sauté them in 2 Tb butter and a little olive oil
(season ALL meat with salt and pepper, no matter what meat you are using).
if you would like to turn this into a SAUTÉ DE BOEUF A LA PARISENNE [Beef Sauté with cream and Mushroom Sauce] simply substitute the shrimp for some good cuts of beef ideally, Filet Mignon (1 cut of beef per person). And do the same... sautéing the beef in 2 Tb butter and 1 Tb olive oil until the Filet Mignon reaches your desired doneness. (just make sure to de-grease the pan after your done cooking the cuts of beef)... or still yet. substitute for boneless skinless chicken breasts (1 breast per person), and sauté them in 2 Tb butter and 1 Tb olive oil.
*remove meat to side dish
4th: Prepare the Sauce!
* 1/2 Cup Madeira or dry white cooking wine
* 1 1/2 Cup Brown Beef Stock or beef bouillon
* 2 Cups Heavy whipping cream
* 4 tsp cornstarch blended with 2 tablespoons of the cream
*salt and pepper
* Fresh Parsley Sprigs (For garnish)
"Pour the wine and stock or bouillon into the skillet and boil it down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/2 cup. Beat in the cream, then the cornstarch mixture. Simmer a minute more. The sauce should have a slight liaison (Be slightly Thickened) . Taste Carefully for seasoning".
*Put lid on skillet and turn heat to low, let simmer occasionally stirring
5th: Prepare the vegetables!
*3-4 Broccoli Florets divided into small pieces
*4 fresh carrots peeled and sliced
"Bring 4 Quarts of water to boil in saucepan and add veggies drain with colander"
* add vegetables to sauce, and let simmer for 3-5 minutes occasionally stirring
"Put the meat back into the sauce vegetable mixture, and allow to simmer for 3-5 minutes until ready to serve"
"Garnish with parsley sprigs, and arrange on plate"
* Pasta on bottom of plate
* meat
* Pour veggie sauce mixture over meat
*Top: Parsley sprig
French Baguette
1 Bag sliced French Bread toasted in butter in a small skillet
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