SHRIMP BOURBON

Shrimp Bourbon image

Got this recipe from a great Chef from New Orleans who ended up here after being displaced by Hurricane Katrina. Make sure you use a good bourbon or the dish won't be nearly as awe-inspiring!! Footnote (1/10/07): I've reduced the half and half and chicken broth in hopes that everyone's sauce will thicken up. I've never had a problem with it because I simmer mine

Provided by Sherrybeth

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs medium shrimp (you can use 2 lbs. of frozen shrimp if you have to)
2 tablespoons butter
2 large shallots, chopped
2 garlic cloves, minced
3/4 cup chicken broth
1/2 cup Bourbon
1/2 cup half-and-half
1/2 teaspoon ground red pepper
hot cooked fettuccine
shredded parmesan cheese (optional)

Steps:

Peel and devein shrimp.
Melt butter in skillet over medium-high heat; add shallots and garlic.
Saute 3 minutes or until tender.
Stir in chicken broth, stirring occasionally.
Add next 3 ingredients.
Stir for 5 minutes or until slightly thickened.
Add shrimp; cook 3 minutes or until shrimp turn pink.
Remove from heat, and serve over fettuccine. Sprinkle with Parmesan sheese, if desired.

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