GRAND HOTEL SHRIMP A LA GRAND
Ingredients:
3 tsp. olive oil
20 medium shrimp, peeled and deveined
2 diced shallots
1 T. diced pickled ginger
3 T. green peppercorns packed in brine, drained
1 clove garlic, diced
Salt and pepper to taste
1/3 C. anise or any licorice-flavored liqueur
1 C. heavy cream
1/2 C. sour cream
In a large skillet, heat the olive oil. Add the shrimp and sauté for
1 1/2 to 2 minutes per side, or until they are just turning opaque.
Remove the shrimp from the pan and keep warm.
Into the same skillet, add the shallots, ginger and peppercorns.
When the shallots are translucent, add the garlic, salt and pepper
to taste. Quickly pour in the anise to deglaze the pan. Stir in the
heavy cream and sour cream. When it begins to heat, reduce the
heat to low and allow the sauce to thicken. Once the sauce has
thickened, add the shrimp to the skillet and stir to coat with the
sauce.
Serve over cooked wild rice that has been sautéed with dried
cherries, basil and roasted pecans. Makes 4 servings.
353 calories (59% from fat), 23 grams fat (12 grams sat. fat),
5 grams carbohydrate, 30 grams protein, 829 mg sodium,
270 mg cholesterol, 132 mg calcium, 0 grams fiber
B-man 