Shrimp and mushrooms with garlicky herb butter from Dinner in French: My Recipes by Way of France (page 140) by Melissa Clark

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Notes about this recipe

  • ezwriternc on July 25, 2023

    Yup. This is a delicious easy recipe. I used dry vermouth instead of Pernod. I made the herb butter from basil, parsley, thyme and oregano from my garden. Really nice weeknight meal. We ate it with rice.

  • stef on September 04, 2021

    We loved everything about this recipe. The herb sauce is excellent and had it with baguette. Made for a lovely lunch.

  • Astrid5555 on February 18, 2021

    The butter and mushrooms make the dish. Served with rice to soak up the delicious juices. Will repeat!

  • lholtzman on October 01, 2020

    Easy to halve. Make the whole amount of butter and freeze for the future.

  • Lepa on May 27, 2020

    I recommend you skip the shrimp here. The mushrooms, shallots and herb butter are the best part of this dish. We enjoyed them with bread. The shrimp were fine but not as tasty and didn't add much to the dish. Overall I thought this was fine but probably not a repeat.

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