WHISKEY SHRIMP RECIPE - (3.9/5)
Provided by á-3514
Number Of Ingredients 16
Steps:
- Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice. When garlic is just soft add heavy cream, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce). While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread.
SHRIMP WITH WHISKEY TARRAGON SAUCE ON FRENCH BREAD
Creamy and slightly sweet, this yummy dish has flavor for days.
Provided by Allison Hazell
Categories Other Side Dishes
Time 55m
Number Of Ingredients 17
Steps:
- 1. Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice.
- 2. When garlic is just soft add heavy cream, milk, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally
- 3. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce).
- 4. While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp.
- 5. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low.
- 6. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread. Enjoy!
JUMBO SHRIMP WITH TARRAGON SAUCE
Make and share this Jumbo Shrimp With Tarragon Sauce recipe from Food.com.
Provided by English_Rose
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
- Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
- Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
- When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
- Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.
Nutrition Facts : Calories 183.1, Fat 8.8, SaturatedFat 5.2, Cholesterol 48.8, Sodium 74.3, Carbohydrate 6.8, Fiber 0.5, Sugar 0.9, Protein 6.8
WHISKEY SHRIMP ON TOAST
Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables.
Provided by 2Bleu
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
- SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
- Remove from heat, add whiskey to sauté pan and flambé'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
- BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
- SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
- Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).
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