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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Got this recipe from a great Chef from New Orleans who ended up here after being displaced by Hurricane Katrina. Make sure you use a good bourbon or the dish won't be nearly as awe-inspiring!! Footnote (1/10/07): I've reduced the half and half and chicken broth in hopes that everyone's sauce will thicken up. I've never had a problem with it because I simmer mine Ingredients:
2 lbs medium shrimp (you can use 2 lbs. of frozen shrimp if you have to) |
2 tablespoons butter |
2 large shallots, chopped |
2 garlic cloves, minced |
3/4 cup chicken broth |
1/2 cup bourbon |
1/2 cup half-and-half |
1/2 teaspoon ground red pepper |
hot cooked fettuccine |
shredded parmesan cheese (optional) |
Directions:
1. Peel and devein shrimp.
2. Melt butter in skillet over medium-high heat; add shallots and garlic.
3. Saute 3 minutes or until tender.
4. Stir in chicken broth, stirring occasionally.
5. Add next 3 ingredients.
6. Stir for 5 minutes or until slightly thickened.
7. Add shrimp; cook 3 minutes or until shrimp turn pink.
8. Remove from heat, and serve over fettuccine. Sprinkle with Parmesan sheese, if desired.
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