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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables. Ingredients:
8 tablespoons butter |
2 tablespoons garlic, chopped (about 6 cloves) |
2 tablespoons onions, minced |
1 tablespoon lemon juice, fresh squeezed |
1 pint heavy cream |
1 teaspoon chicken base (better than bullion paste) |
1 teaspoon yellow mustard |
2 tablespoons fresh tarragon, chopped |
8 jumbo shrimp, peeled deveined and tails removed |
4 tablespoons butter |
salt, to taste |
black pepper, to taste |
1/4 teaspoon garlic powder |
1/4 teaspoon oregano |
4 ounces whiskey (jack daniels) |
4 slices french bread, skinny loaf sliced 3/4-inch thick |
1/2 cup olive oil |
Directions:
1. 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.
2. SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
3. 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.
4. BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
5. SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
6. Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).
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