Tuesday, July 30, 2013

shrimp in brandy crean sauce


2 tablespoons (1/4 stick) butter
2 large garlic cloves, chopped
2 pounds uncooked jumbo shrimp, peeled, deveined
Fine sea salt
1/2 cup brandy
1/2 cup whipping cream
1 teaspoon hot sauce
1/4 cup chopped fresh chives

Melt butter in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sprinkle lightly with sea salt. Sauté until half cooked, about 3 minutes. Remove from heat; add brandy to skillet. Ignite with long match. Return to heat and cook until flames burn out (flames will be high), about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add whipping cream and hot sauce to skillet. Boil until sauce thickens, about 2 minutes. Return shrimp and any accumulated juices to skillet; add chives. Toss until shrimp are just opaque in center and sauce thickens enough to coat, about 3 minutes. Transfer shrimp and sauce to shallow bowl. Or plate individually .

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