Shrimp Bourbon

Sherrybeth's Note:

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

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 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
• ¾ cup chicken broth
• ½ cup Bourbon
• ½ cup half-and-half
• ½ teaspoon ground red pepper
• hot cooked fettuccine
• shredded parmesan cheese (optional)

Directions:

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

Reviews

[flower7]

This was really good but next time I will cut the cayenne down just a little - left my mouth burning (it was a good burn though!) Skipped the pasta and just served with garlic bread & veg. Sauce wasn't super thick, but that made it all the better to sop up with the bread. Thanks for the recipe!

[Kittencalskitchen]

My DH and DS absolutely loved this, I increased the butter and garlic, I love the addition of bourbon, thanks for sharing hon!...Kitten

[Hates2cook]

This recipe is hard for me to rate. My husband loved it. I thought it was just ok. It was easy enough to make, but with both the bourbon and ground red pepper it had too much heat for my liking. After reading the other two reviews for this recipe I was prepared in case the sauce didn't thicken; which it didn't. I had reserved 1/2 a cup of the half-and-half, and to that I added 1 1/2 teaspoons of cornstarch and blended that well into the half-and-half, then stirred that into the sauce. It still didn't thicken even after 10 minutes so I ended up using an additional 1 1/2 teaspoons of cornstarch. The sauce finally thickened. If I make this again I'll decrease the ground red pepper more to my personal liking. I served this with thickly sliced warm Italian bread and one of my favorite and most often used recipes from Zaar... Sweet, Creamy Cole Slaw (#100526).