Sauteed gulf shrimp with smoked bacon & cremini mushroom beurre blanc recipe

Ingredients

• 1 teaspoon olive oil
• 6–8 cremini mushrooms, cut in half
• 4 slices raw smoked bacon, diced
• 2 medium shallots, finely chopped
• 1 clove garlic, finely chopped
• 1 cup white wine
• ¼ cup lemon juice
• 1 tablespoon heavy cream
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 12 tablespoons (1½ sticks) cold salted butter, cut into small cubes

• 2 tablespoons canola oil
• 36 (U-12) jumbo gulf shrimp, peeled and deveined
• 3 cups steamed white or jasmine rice
• 3 slices crispy cooked bacon, crumbled
• 1 bunch chives

To make the Beurre Blanc
1. Place olive oil in a small skillet over medium-high heat. Add mushrooms and sauté until softened and liquid has evaporated. Set aside.
2. Place a heavy medium saucepan over high heat. Add raw bacon, shallots, and garlic and cook until bacon is golden brown. Add wine and lemon juice and boil, stirring occasionally, until mixture starts to thicken, about 10–15 minutes. Reduce heat to very low and whisk in cream, sautéed mushrooms, salt, and pepper. Whisk in butter, a few cubes at a time. When butter is fully combined and the mixture is emulsified, remove from heat. (Serve immediately or store in a thermos until you are ready to serve.)
To Prepare the Shrimp
3. Place canola oil in a large skillet over high heat. Add the shrimp and sauté, stirring constantly, until pink and just cooked through. (Be careful not to overcook.) Remove from heat. Add beurre blanc sauce to the pan and toss with shrimp until they are well coated with sauce.
To Serve
4. Place ½ cup rice in the center of each of 6 dinner plates. Arrange 6 shrimp around rice on each plate. Drizzle remaining sauce atop shrimp. Garnish each portion with a sprinkle of crispy bacon and a few chive sprigs.