WHISKEY SHRIMP ON TOAST

Whiskey Shrimp on Toast image

Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables.

Provided by 2Bleu

Time 20m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

8 tablespoons butter
2 tablespoons garlic, chopped (about 6 cloves)
2 tablespoons onions, minced
1 tablespoon lemon juice, fresh squeezed
1 pint heavy cream
1 teaspoon chicken base (better than bullion paste)
1 teaspoon yellow mustard
2 tablespoons fresh tarragon, chopped
8 jumbo shrimp, peeled deveined and tails removed
4 tablespoons butter
salt, to taste
black pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon oregano
4 ounces whiskey (Jack Daniels)
4 slices French bread, skinny loaf sliced 3/4-inch thick
1/2 cup olive oil

Steps:

SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
Remove from heat, add whiskey to sauté pan and flambé'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).

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