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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Shrimp with Mushrooms and Paprika Sauce

from Cuisine Rapide , page 103

Watch Pierre make this recipe with chanterelles on his cooking show Cuisine Rapide.


24 large shrimp, about 1½ pounds
½ pound mushrooms
2 tablespoons butter
3 tablespoons finely chopped shallots
Salt and fresh ground pepper to taste
2 teaspoons paprika
¾ cup dry white wine or white wine vinegar
½ cup heavy cream
⅛ teaspoon red pepper flakes
¼ cup sour cream
2 tablespoons lemon juice


1. Peel and devein the shrimp.
2. Cut the mushrooms into thin slices. There should be about 2 cups.
3. Heat the butter in a skillet and add the shallots, mushrooms, salt and pepper. Sprinkle with the paprika and stir. Cook, stirring, about 1 minute. Add the wine and stir. Cook, stirring over high heat about 5 minutes or until the wine is almost completely evaporated. Add the cream and stir. Cook about 1 minute. Add the pepper flakes.
4. Add the shrimp and stir. Cook, stirring gently, about 1 minute. Stir in the sour cream and lemon juice and bring to a boil. Remove from the heat and let stand about 5 minutes. Serve hot.


4 servings