Shrimp with champignons under sauce a la Irish cream
4 servings
35 minutes
Shrimp with mushrooms in a-la Irish cream sauce is a refined dish of French cuisine that combines the delicate taste of seafood with the depth of a creamy sauce enriched with Irish whiskey. The light aroma of nutmeg and white pepper highlights the richness of flavor nuances, while sautéed mushrooms add textural harmony. Inspired by the culinary traditions of France and Irish gastronomic sophistication, this dish pairs perfectly with spaghetti or fluffy rice. It is suitable for both festive dinners and romantic evenings, impressing with elegance and refinement in every bite.
1
We prepare all the ingredients — finely chop the shallots, cut the mushrooms (if fresh) into large pieces, and dice the carrots into small cubes.
- Shallot: 2 heads
- Button mushrooms: 8 pieces
- Carrot: 1 piece
2
In a heavy skillet, melt the butter and sauté the shallots for 1-2 minutes.
- Butter: 25 g
- Shallot: 2 heads
3
Add the carrot and fry for another 2-3 minutes.
- Carrot: 1 piece
4
Add mushrooms and spices and simmer, stirring constantly, for about 5-6 minutes.
- Button mushrooms: 8 pieces
- Salt: to taste
- Ground white pepper: to taste
- Ground nutmeg: pinch
5
Pour in the cream and bring to a boil.
- Single cream 10% fat: 250 ml
6
Pour in the whiskey and bring to a boil again, then reduce the heat and continue to cook, stirring, for another 7-8 minutes until the sauce thickens slightly.
- Irish whiskey: 25 ml
7
Increase the heat to maximum and add the shrimp. Cook until the shrimp change to a reddish-pink color, about 3 minutes.
- Peeled shrimp: 500 g
8
We serve with spaghetti or boiled rice.