Ingredients:

  • 1 lb (454g) large shrimp, peeled and deveined
  • 3 tbsp (45g) unsalted butter
  • 2 tbsp (30ml) safflower oil (or other neutral-flavored oil)
  • 1 cup (120g) Granny Smith apples, peeled, cored, and diced
  • 3 oz (85g) cremini mushrooms, sliced
  • 2 tbsp (16g) all-purpose flour
  • 1 cup (240ml) light cream (single cream)
  • 1/4 cup (60ml) Calvados (apple brandy)
  • 3 oz (85g) good quality white chocolate, grated (Lindt or Ghirardelli recommended)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Butterfly the shrimp by making a shallow incision down the back of each shrimp. Season with salt and pepper.
  2. In a large skillet, heat the butter and oil over medium-high heat until shimmering.
  3. Quickly sauté the shrimp in the hot butter and oil until pink and just cooked through (about 2-3 minutes per side).
  4. Remove the shrimp from the skillet and place them in an oven-safe dish. Keep warm in a preheated oven at 200°F (93°C).
  5. Add the diced apples and sliced mushrooms to the same skillet.
  6. Sauté for approximately 3 minutes, or until the apples are slightly softened and the mushrooms have released their moisture.
  7. Sprinkle the flour evenly over the apple and mushroom mixture.
  8. Cook for 2 minutes over low heat, stirring constantly, to create a light roux.
  9. Gradually add the cream and Calvados to the skillet, whisking constantly to prevent lumps. Simmer until the sauce thickens to a smooth and slightly reduced consistency (about 5-7 minutes).
  10. Remove the skillet from the heat. Gently stir in the grated white chocolate until it is completely melted and incorporated into the sauce (about 1 minute).
  11. Pour the Calvados cream sauce over the reserved sautéed shrimp.
  12. Garnish with fresh chopped parsley, if desired.
  13. Serve immediately.