Whiskey Shrimp

We saw this made on Diners, Drive-ins, and Dives on Friday and had to try it.  Found a great recipe for it over at http://brooklynplated.com

Notes: I didn’t have any whiskey on hand, so I used dry white wine.  I also substituted focaccia bread for the French bread.

Sauce:

• 3 tbsp. Sweet cream butter
• 4cloves garlic
• ¼ cup minced onion
• Juice of 1 lemon squeezed
• 3 cups heavy whipping cream
• 1 cup whole milk
• 2 tbsp. whole grain mustard
• ½ cup tarragon

Shrimp:

• 2 tbsp. butter
• 2 lbs (44 -48) tail off, peeled shrimp
• 1 tsp. salt
• 1 tsp. pepper
• 2 cloves of minced garlic
• ¼ cup Jack Daniels Whiskey

• French bread and Olive oil

1. Heat butter in a medium sauce pan and cook onion until soft and translucent.  Add garlic and lemon juice.
2. When garlic is just soft add heavy cream, mustard and tarragon.
3. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally.

1. In a large skillet heat the butter and add shrimp.  Toss with salt, pepper and garlic.
2. Cook about 80% through about 1 – 2 minutes (shrimp will continue to cook in sauce).
3. While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil.  Toast in an oven or broiler until crisp.
4. Add the whiskey to the shrimp and flambé to burn it off.  Add sauce to cover shrimp in pan and reduce heat to low.
5. Plate the bread toasts and top with 1 shrimp each.  Drizzle sauce generously over shrimp and bread.