Shrimp is flamed with bourbon and served in a tomato cream sauce for a simple but elegant dish. This is great served with a side of rice. Be sure to read the flambe tips and hints before you begin.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1/4 cup (4 Tablespoons or 1/2 stick) butter
- 1 pound shrimp, peeled and deveined
- 1/4 cup bourbon whiskey
- 1/4 cup heavy cream
- 1 medium tomato, diced
- 1 Tablespoon lemon juice
- Salt and freshly ground pepper
- 1/4 cup minced chives
- Salted, toasted pecans, for garnish (optional)
Preparation:
Melt butter in a long-handled frying pan over medium heat. Add shrimp and saute for 1 minute. Remove from burner and carefully add bourbon to the pan. Ignite with a long fireplace match and return to heat. Shake until flames burn down and go out. Remove the shrimp with a slotted spoon and keep warm.
Add heavy cream and tomatoes to the pan. Boil and reduce until thickened, then add lemon juice. Season to taste with salt and pepper.
Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough.
Sprinkle with chives and toasted pecans. Serve with a side of rice.
Yield: 4 servings
Add heavy cream and tomatoes to the pan. Boil and reduce until thickened, then add lemon juice. Season to taste with salt and pepper.
Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough.
Sprinkle with chives and toasted pecans. Serve with a side of rice.
Yield: 4 servings
