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WHISKEY SHRIMP

WHISKEY SHRIMP

CREATED Sep 20, 2006

Stoney River / Michel Johnson

Ingredients:
Shrimp
1 tsp Salad Oil
5 shrimp, tails removed        
1/4 c Whiskey shrimp sauce
1 t chopped Tarrragon
1/4 t Kosher                                    
1/4 t Lemon Juice                
1/2 ounce Jack Daniels Whiskey   
Toasted baguette, 1/4 loaf cut into 5 pieces
2 fresh tarragon sprigs for garnish                    
 
Sauce
1/2 c unsalted butter             
1/2 c shallots, minced
1 t garlic, minced                                
1 and 1/2 ounce Jack Daniels
1 c Heavy Cream                                
2 T whole grain mustard
1/4 t Table Grind Pepper
1 and 1/2 t Kosher Salt

Directions:
Sauce
Add 1/4 cup butter and shallots to cool pan then heat.  Add garlic and cook through.  Deglaze Jack Daniels.  Add cream and bring to a simmer.  Add mustard, salt, pepper, lemon juice and remaining butter.  Incorporate using blender. 

Shrimp
Saute shrimp, oil and salt. Deglaze with 1/2 oz. of Jack Daniels.  Add sauce, tarragon and lemon juice.  Heat and serve on toasted baguette pieces. Garnish with fresh tarragon.