Robert Jr.'s Hennessey Cream Shrimp |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
8 tablespoons (1 stick) unsalted butter |
1 teaspoon minced garlic |
1/2 teaspoon freshly ground black pepper |
2 teaspoons worcestershire sauce |
2 pounds medium shrimp, peeled, deveined, with tails-on |
fat fish blue hennessey cream sauce, recipe follows |
wild rice and crusty bread, for serving, optional |
1/2 cup finely diced green, red or yellow bell peppers, for garnish |
Directions:
1. Melt butter in large saute pan. Add garlic, black pepper and Worcestershire sauce. Stir until garlic starts to sizzle. Add shrimp and saute until pink and almost cooked through, about 2 minutes. Add Fat Fish Blue Hennessey Cream Sauce and continue simmering until reduced to a thick creamy consistency and the shrimp are cooked through, about 3 minutes. Serve over rice with crusty bread on the side, if desired, and garnish with diced bell peppers.
2. Fat Fish Blue Hennessey Cream Sauce:
3. 2 tablespoons cornstarch
4. 2 tablespoons water
5. 1 tablespoon butter
6. 2 tablespoons minced shallots
7. 1 tablespoon cognac (recommended: Hennessey)
8. 1 tablespoon shrimp base (bouillon)
9. 2 cups heavy cream
10. Salt and freshly ground black pepper
11. In a small bowl, dissolve the cornstarch in the water and set aside. Melt butter in a medium skillet over medium heat and add shallots. Saute until translucent, about 5 minutes. Carefully add cognac and simmer until alcohol vaporizes, about 1 minute. Add shrimp base, heavy cream and salt and pepper, to taste. Simmer while stirring for 3 minutes. Add cornstarch mixture and simmer, while stirring, until thickened. Set aside and keep warm.
12. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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