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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Changed the recipe a bit to fit our tastebuds and let me just say, this is a terrific way to make shrimp. Presentation is good enough for a dinner party. Ingredients:
1 tablespoon butter |
1/4 cup shallot (finely chopped) |
1 teaspoon garlic (minced) |
1/2 tablespoon ginger (fresh minced) |
12 large shrimp (peeled & deveined) |
1/2 tablespoon emeril's original essence (recipe is here on zaar) |
1/4 teaspoon salt |
1/2 tablespoon lemon juice |
1/8 cup scotch whisky |
1 tablespoon honey |
1/2 cup heavy cream |
Directions:
1. In a large skillet, melt the butter over medium-high heat.
2. Add the shallots and cook until soft, about 2 minutes.
3. Add the garlic& ginger, then saute for 1 minute.
4. Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
5. (about 2 minutes).
6. Remove the shrimp from the pan with a slotted spoon and keep warm.
7. Add the honey& cream to the pan and cook until thickened.
8. Return the shrimp to the pan and stir well to coat.
9. Serve immediately alone or over a bed of noodles or rice.
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