Bourbon Shrimp Flambé
Ingredients
1/4 cup unsalted butter
1 pound shrimp, peeled and deveined
1/4 cup bourbon
1/4 cup half-and-half or whipping cream
1 teaspoon tomato paste
1 tablespoon lemon juice
Salt and freshly ground pepper
1/4 cup minced chives
Salted, toasted pecans, for garnish (optional)
Instructions
In a long-handled saute pan, melt butter, add shrimp and saute 1 minute. Add bourbon and use a long-handled match to ignite the mixture, shaking the pan until the flame dies down.
With slotted spoon, remove shrimp to a warm platter. Add half-and-half and tomato paste to pan. Bring mixture to a boil and reduce until it is thickened and coats the back of a spoon. Add lemon juice.
Season to taste with salt and pepper.
Return shrimp to pan to reheat. Add chives just before serving.
Garnish with salted, toasted pecans, if desired. Serve with wild rice.
Yield: 4 servings
B-man
