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25 Comments on “Shrimp with Mushrooms in a Wine and Cream Sauce – French recipe/Bocuse

  • I've made a number of your recipes now—around 10-15—and all of them have been fantastic! This one in particular is something special, and is one of the best dishes I have ever made. It will not disappoint!

    My cooking has improved immeasurably since I found your channel. Thanks for your time and effort. You're doing everyone a great service by posting these sorts of recipes!

  • No reason not to use MSG unless one is allergic 🙁
    Still tasted incredible; I was a bit squeamish about blending the shells (childhood trauma), but you cannot argue with the results!
    Thanks for all the lessons.

  • I made this recipe with my girlfriend last night for Valentines day and it was incredible! I've now made 4 of your recipes, and they are easily the highest quality meals that I've ever made. Thank you for sharing your knowledge, it's much appreciated.

  • S'novim godim!

    Wonderful recipe, great presentation and I appreciate the tips & tricks – moledietz!

    I lived in Siberia, in Tomsk, teaching English at the university for 2 years and actually enjoyed the dry cold: not as intense because of the low humidity. Russia was a delight because as an alternative to capitalism, the culture and required constant improvisation, modification & substitute. Your cooking videos by contrast, are clear and require no guesswork. This will be a great meal with which to greet the new year.

    I am so impressed with the videos that I bought your books (both) on Amazon – spaseeba!

  • Whipped up this dish tonight paired with rice and a bottle of Champagne. ………. what great fun putting this together. Yes …… several stages of cooking but I love to do this when the mood hits me so I enjoyed it thoroughly. It came out quite good and my 8 year old daughter just loved it. I have two tips based on a few miss-steps on my end: (1) Buy good quality shrimp. I made the mistake of thinking Safeway in Norcal is still Safeway. They're not. The prawns were a bit gamey for my taste and overpowering. Since this dish is for the most part completely based on the prawns, make sure you are using a good quality. (2) Use the LOW setting on your broiler. I made the mistake of using the high setting and as a result, the tops of the bread were close to burned while the rest were not even brown. Not enough to ruin anything mind you ………but close. Overall a huge thumbs up ………….. thanks Gregor !!!!

  • I've always wondered, why do you add an ingredient twice to a sauce, such as the case with the wine, or make two sauces that you're going to blend together later?

    In restaurant kitchens, did you guys really cook that few shrimp at a time? I always thought they just sauteed them over medium-high heat.

  • Chef, this will be great, but as always, this home cook has questions. First off, if you had shrimp heads, would you add them or not? This looks great, I will be eating this asap, my son turns 19 on Thursday and he loves seafood. The last question I have chef, you used very pretty yellowish mushrooms, Chanterelle mushrooms? will you have any videos in the future using these mushrooms?

  • This is right up my alley. I don't think I've ever had any sort of Mushroom/Shrimp combo. I love both. I'd try to make that this weekend but I'm making something from your formative years…Calzone..;-)

  • It's 8am here in New York, but I have an urge to make this now! Looks delicious and based on ingredients and technique should be delicious!

    Chef, would you put a video or respond below for a proper care of the cast iron dish? I've had a few on the past but they just never seem to last and nothing would ever cook right!



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