Shrimp with Mushrooms and Broccoli

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
8 oz. sliced mushrooms
1 clove garlic, minced
16 oz. can diced tomatoes
1 teaspoon dry basil
2 tablespoons Dijon mustard
2 tablespoons cornstarch
1 cup Galena Cellars General’s Reserve White wine
1 to 1 ½ lbs. jumbo shrimp, shelled and deveined
3-4 cups broccoli florets
Cooked rice for 4 

Heat olive oil and butter in a large skillet over medium heat.  Saute onions, mushrooms, and garlic for about 5 minutes.  Stir in tomatoes, basil and mustard.  In a small bowl, blend together the cornstarch and wine, then add to pan.  Simmer, uncovered, stirring occasionally for about 10 minutes until thickened.  Gently stir in shrimp and broccoli, cover and continue simmering for about 10 minutes, until shrimp are opaque.  Do not overcook shrimp or they will become rubbery.  Serve at once over rice with glasses of Galena Cellars General’s Reserve White, Chardonnay or Seyval Blanc wine.

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