Catchy, inviting name, good sauce. Didn't have Madeira but dry sherry was a worthy substitute. I sautéed fresh minced garlic, some minced shallots and the mushrooms (an “exotic blend),” set that aside, cooked up the shrimp, then added them to the mushrooms. I didn’t measure anything for the sauce, just melted the butter and added a full cup of cream and a glug of dry sherry and simmered it, reducing it to the thickness I desired (thickening with flour or cornstarch is not necessary). Once thickened I added the shrimp/mushroom mixture. This is a rich and luscious sauce, not heavily seasoned, so it was ideal for the spicier, blackened halibut we served it with. This was simply an excellent and elegant dish. This was one of those rare occasions where Hubs voiced his opinion before it was even asked for. “This is awesome,” he said.
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Catchy, inviting name, good sauce. Didn't have Madeira but dry sherry was a worthy...