French Shrimp with Mushrooms in a Wine and Cream Sauce – French recipe/Bocuse by admin June 14, 2018, 10:36 am 26 Comments cookingCream (Ingredient)Madeira Wine (Ingredient)Mushroom (Food)paul bocuseRecipe (Website Category)Sauce (Type Of Dish)Shrimp (Food)t...wine See more Previous article Quick and Easy Italian Chicken Wrap Recipe Next article Chinese Handmade Wheat Noodles (Chinese Recipe) The Easy Way 26 Comments Leave a Reply this was very delicious chef! it's worth the effort folks! Reply 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! Reply hi chef, can i replace madeira wine with marsala wine? Reply What was the herb you put in chef? White pepper powder, dry mustard powder and ???. Reply I don't need a Ramekin, just one large casserole dish will do me fine. 🙂 Reply That looks awesome. I always wondered how they got dishes out so fast. I'm thinking this would be even better after a day or two. Reply 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. Reply 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. Reply 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! Reply I too am a big fan and appreciate whet you do here a great deal. Is there an another teacher on youtube you care to recommend that may be as good as you are?Thanks so much and keep up the great work!! Reply i just wonder is it hard to find King crab in Russia ? Reply this man sure knows where the flavors are hidden 🙂 Reply 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 !!!! Reply Greetings Chef ……….. assuming a side dish to this would be appropriate, could you recommend one ? Thanks ! Reply 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. Reply wow that look good !!!! that mixture would be incredible serve in a "vol-au-vent" Reply Congratulations, Chef, on breaking 10 thousand subscribers to your channel.You are a treasure here on Youtube. Reply 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? Reply This looks delicious, I'm going to try it next Saturday. I've been away in France all week, it's great to come back to 3 new recipes from you! Thank you! Reply <– Big fan. Please keep on doing what you're doing. You're a great teacher! Reply Would you say the taste of this dish is very similar to your Coquilles st. Jacques recipe? Reply this looks so good – is there a restaurant in niece that serves this…. (i don't cook much)]Thanks Reply This forsure is going on the to make list, talk about impressing a date. Reply Thats an epic recipe. I think i would be willing to get some black truffle to shave over top just to try it. Thnak you!!! Reply 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..;-) Reply 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! Cheers Reply Leave a Reply Cancel reply Your email address will not be published. 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