- Preheat the oven to 350.
- Mix all sauce ingredients together.
- Pour over chicken and broccoli in 9×12 casserole dish.
- Cook 30-35 minutes, or until a little bubbly.
Tag Archives: sherry
This is a recipe The Chef has refined at several of the restaurants he’s worked in. He says it’s “very simple stuff.” I’ve only stuffed my face with this but have never made it myself, so we’ll just have to trust him. I do know it’s totally succulent, so if you can’t force him to make this for you, I’d definitely try it yourself.
1 pound of shrimp, peeled and deveined, tail left on*
Cajun seasoning, good amount ( the more you use, the darker the sauce will be)
handful of sliced button mushrooms
1 tablespoon of chopped green onions
splash of sherry
ladle of shrimp stock
dab of butter
1 teaspoon of thyme
1 teaspoon vegetable oil
- Sprinkle seasoning on shrimp, mixing well.
- Saute shrimp in veg oil on med high heat for about 2 -3 minutes. Add shrooms, then add sherry.
- Once sherry has cooked out, add shrimp stock and reduce by 3/4.
- Take off heat and swirl in butter, while stirring constantly.( If you don’t do this step, your sauce will break.)
- Add thyme and green onions. Serve over grits with crusty bread.
*I would take the tail off because I hate having to get my hands all messy while I’m eating this, but The Chef says it’s prettier that way, so you’ll just have to decide which side of the line you fall on. My side or the wrong side.
- Combine liquid ingredients with salt and pepper in a medium saucepan and bring to a slight boil.
- Slowly pour grits into the liquid while whisking constantly.
- Turn the heat to medium low and cook for a about an hour stirring often.
When The Chef tries to throw out the (3 or fewer) leftover mushrooms from this recipe, he is often met with “I’m sorry, have you lost your MIND? We’re saving those right?” Then I spend the next 30 minutes stealing them one-by-one from the skillet as I walk through the kitchen.
So what I’m saying is they are good. So good that I almost don’t even care if there’s a steak under them. Although it’s pretty sweet when there is.
Make them now. I don’t care if it’s 8 a.m. when you’re reading this. Make them.
8 oz of button mushrooms, sliced
1/2 tablespoon of olive oil
1 shallot, minced
splash of wine (The Chef prefers brandy or sherry but has made do with white)
juice of half a lemon
touch of cream
salt and pepper to taste
- Saute mushrooms and shallot in oil. Season with salt and pepper.
- Once they are browned, add wine.
- Once alcohol has reduced a little, add cream and lemon juice.
Personally, I’d double this recipe because we’ve learned these are good on everything from taters to scrambled eggs, and they will go fast.