Recipe by Sherrybeth
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
Top Review by Jessie S.
I really loved the taste of the dish. With the heat from the ground red pepper and the zing and aroma from the bourbon. I wish the sauce would have thickened up more is the only down fall. Next time I will probably use heavy cream instead of half n half. Think I'm going to use the rest of the shrimp and sauce and place over some Texas toast instead of pasta.
- 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)
Directions See How It's Made
- 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.