FishnFool
01-18-2006, 12:28 PM
This recipe is so good your only regret will be not having tried it sooner.
Sauté 2 pounds of skinless shrimp in butter, reduce heat, add a pound of sliced mushrooms and 1/2 of a sweet onion, sliced or diced. Add 1 tablespoon of paprika and garlic to taste.
Once shrimp and mushrooms are done, add about two ounces of good scotch whiskey to flambé. Take care not to set the kitchen on fire. Once the whiskey has burnt off, add a tablespoon of flour and mix thoroughly with residual butter until all lumps are removed. Stir in 1 pint of heavy cream and simmer until thickened.
Serve over rice.
Asparagus is a nice side dish.
FnF
Sauté 2 pounds of skinless shrimp in butter, reduce heat, add a pound of sliced mushrooms and 1/2 of a sweet onion, sliced or diced. Add 1 tablespoon of paprika and garlic to taste.
Once shrimp and mushrooms are done, add about two ounces of good scotch whiskey to flambé. Take care not to set the kitchen on fire. Once the whiskey has burnt off, add a tablespoon of flour and mix thoroughly with residual butter until all lumps are removed. Stir in 1 pint of heavy cream and simmer until thickened.
Serve over rice.
Asparagus is a nice side dish.
FnF