½ ounce dried porcini mushrooms
¼ cup warm water
2 tablespoons butter
2 tablespoons Colavita Extra Virgin Olive Oil
½
cup minced onion
2 tablespoons minced shallots
2 teaspoons minced garlic
1 large red bell pepper, cored, seeded, and cut into thin strips
1 large green bell pepper, cored, seeded, and cut into thin strips
Salt to taste
Freshly ground black pepper to taste
½
cup white wine
1 cup heavy cream
1½ pounds shrimp, peeled and deveined
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
Serves 4
In a small bowl combine the mushrooms and water. Set aside to soak for 20 minutes.
In a large skillet, heat the butter and Colavita Extra Virgin Olive Oil over moderate heat and add the onion, shallots, and garlic. Sauté until the vegetables are soft, about 8 minutes. Add the bell peppers, mushrooms and their liquid, salt, and pepper and sauté until the peppers are softened but not cooked through. Increase the heat to moderately high; add the wine and cream and reduce to thicken. Reduce the heat slightly and add the shrimp, simmering until they are firm and pink, 3 to 5 minutes - do not overcook. Add the parsley and serve with Parmesan on the side.
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