Shrimp Ginocchio

( 5 out of 5 )
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400h_SG_Featured
  • -4Servings+
  • 20 mPrep Time
  • 40 mCook Time
  • 60 mReady In
Print Recipe

“Calories: Tiny creatures that live in your closet and sew your clothes a little bit tighter every night.”

Undoubtedly this is the most sinful, decadent and richest dish I have ever made and/or eaten! Its origins go all the way back to the famous Maxim’s of Houston Restaurant where my friend, Chef Sam Litzenberg, enjoyed it regularly for lunch while working nearby. Years later Sam would have his own restaurant in the Ginocchio Hotel in Marshall, Texas, and it was here that he duplicated the original dish and called it Shrimp Ginocchio.

Most uniquely, Shrimp Ginocchio illustrates the everyday life conflict of right versus wrong.  It is so right because of the unbelievably exquisite (if not heavenly) taste but, at the same time, so wrong because of the extremely unhealthy caloric content … only you can decide which argument to go with ….. Just a suggestion; go with what your brain (and appetite) tells you to do but don’t do it more than two or three times a year!

 

Step by step method

  • 1

    Assemble the ingredients.

  • 2

    In a large sauté pan, sauté the Shrimp in the Olive Oil while sprinkling with the Cajun seasoning. When shrimp are pink, remove and drain and set aside.

  • 3

    In the same large sauté pan, sauté the Mushrooms in the Clam Juice until tender. Remove and drain and set aside.

  • 4

    In the large sauté pan, combine the soup, cream, mushrooms and cheese. Simmer until smooth. Add the seasonings and adjust to your taste. Add the Sherry.

  • 5

    Turn in the Shrimp and bring almost to a simmer.

  • 6

    Serve over cooked rice or toasted croissant halves. Garnish with fresh, chopped parsley or a sprig of parsley. The toasted croissant adds a nice touch plus the extra bonus of the texture contrast with the crunch of the toast.

One Comment

  • Nancy Palmer

    This looks scrumptious!

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