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INGREDIENTS
1 oz. olive oil
3 oz. by weight 70/90 shrimp
3 each sliced button mushrooms
1/2 tsp. Creole seasoning
pinch salt
2 oz. white wine
1/4 oz. lemon juice
1/2 oz. Worcestershire
3 oz. heavy cream
1 Tbsp garlic butter
PROCEDURE
- In a skillet, heat olive oil over high heat.
- Add the shrimp, mushrooms, and seasonings. Allow the shrimp to sear, stirring or tossing constantly for 10 seconds.
- Add white wine, lemon juice, and Worcestershire. Bring to a simmer and reduce for 1-2 minutes or until desired thickness is achieved.
- Add heavy cream, bring back to a simmer, then reduce heat to low.
- Stir in the garlic butter, stirring constantly until it is completely melted and incorporated.
- Add to the top of ribeye and enjoy.
