Shrimp Stroganoff

For the Shrimp

• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Sauce

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup brandy or dry white wine (optional)
• 1 1/2 cups heavy cream
• 1/2 cup beef or chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup chopped fresh parsley, for garnish

Prepare the Shrimp

1. Pat the shrimp dry with paper towels.
2. Season the shrimp with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcook.
5. Remove shrimp from the skillet and set aside.

Make the Sauce

1. Melt butter in the same skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
4. Add the minced garlic and cook for 1 minute more until fragrant.
5. If using, carefully pour in the brandy or white wine and scrape up any browned bits from the bottom of the skillet. Let it bubble and reduce by half.
6. Pour in the heavy cream, broth, Dijon mustard, and Worcestershire sauce.
7. Stir well to combine and bring to a gentle simmer.
8. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.

Combine and Serve

1. Return the cooked shrimp to the skillet with the sauce.
2. Stir gently to coat the shrimp in the sauce and heat through for 1-2 minutes.
3. Taste and adjust seasoning if needed.
4. Garnish with fresh chopped parsley.
5. Serve immediately over cooked rice or pasta.