|Peeled deveined shrimp||454 Gram (Large Size)|
|Safflower oil||15 Milliliter|
|Sliced mushrooms||115 Gram|
|Minced green onions||5 Milliliter|
|White wine||90 Milliliter|
|Demi glace||310 Milliliter|
|Tomato paste||30 Milliliter|
|Fresh chopped parsley||5 Milliliter|
|Steamed rice||750 Milliliter|
Heat 1 tbsp (15 ml) butter with the oil in a small sauce pan and saute the mushrooms with the onions.
Add the brandy and wine, reduce to half its volume.
Add the demi-glace and tomato paste.
Bring to a boil, reduce heat and simmer for 5 minutes.
Stir in the parsley.
In a skillet, heat the remaining butter and saute the shrimp.
Pour sauce over shrimp.
Place rice on serving plates, top with shrimp and sauce and serve.