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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do not over power the delicate taste of the shrimp. I use fresh large Gulf Shrimp for this dish. Do not use the frozen precooked shrimp, they will get rubbery. Ingredients:
3 ounces olive oil |
1 lb shrimp, 10-15 count |
1 ounce cajun blackening seasoning |
1/2 teaspoon fresh garlic, minced |
1/2 tablespoon shallot, diced small |
2 ounces white wine |
4 ounces dry sherry |
2 ounces tabasco sauce |
2 teaspoons worcestershire sauce |
1/2 tablespoon creole mustard |
6 ounces heavy cream |
1 tablespoon butter |
Directions:
1. Heat a medium skillet over medium-high heat.
2. Add olive oil.
3. Toss shrimp into skillet and add blackening season, garlic and shallots.
4. Cook for approximately 30 seconds.
5. Deglaze pan with white wine and sherry, remove shrimp and set aside.
6. Add hot sauce, Worcestershire sauce and mustard.
7. Reduce to paste-like consistency.
8. Add heavy cream and reduce to sauce consistency.
9. Add shrimp back to sauce.
10. Cut heat and add in butter.
11. Stir butter until well incorporated.
12. Serve or hot rice or pasta with crispy french bread and a salad if you want.
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