Whiskey Shrimp on Toast
Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables.
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INGREDIENTS
NutritionSauce
- 8tablespoons butter
- 2
- 2
- 1
- 1pint heavy cream
- 1teaspoon chicken base (better than bullion paste)
- 1teaspoon yellow mustard
- 2
Shrimp
- 8
- 4tablespoons butter
-
-
- 1⁄4teaspoon garlic powder
- 1⁄4teaspoon oregano
- 4ounces whiskey (Jack Daniels)
Bread
- 4slices French bread, skinny loaf sliced 3/4-inch thick
- 1⁄2cup olive oil
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DIRECTIONS
- 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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