Shrimp Fettuccine from Fresh Shrimp recipe
12-3 oz port loin or tenderloin medallions
1/4 c. oil
1/4 c diced onion
1/4 c diced celery
2 tbsp chopped garlic
1/4 c sliced mushrooms
1/4 c green onions
2 oz red wine
3 cups of brown sauce
Salt and black pepper to taste
Stale french bread
Season medallions with salt and pepper. Saute in oil over medium high heat, browning on
both sides. Add onion, celery, garlic, mushrooms, and green onions. Saute until
vegetables wilt, deglaze with red wine, reduce by half, and add brown sauce. Cook until
done. Slice and toast stale french bread, serve one medallion per slice of bread (2) and
cover with sauce. Serves 6