Shrimp with Whiskey Tarragon Sauce on French Bread

Allison Hazell

By
@ahazell

A good friend of mine made these for a Bridal Luncheon and they were a huge hit. Easy, elegant and scrumptious.


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Rating:
★★★★☆ 4 votes
Comments:
Serves:
44 appetizers
Prep:
55 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Creamy and slightly sweet, this yummy dish has flavor for days.

Ingredients

2 Tbsp
butter
2 lb
peeled shrimp, no tails (about 44)
1 tsp
salt
1 tsp
pepper
2 clove
garlic, minced
1/4 c
jack daniels whiskey
french bread
olive oil

WHISKEY SAUCE

3 Tbsp
sweet cream butter
4 clove
garlic
1/4 c
minced onion
juice of 1 lemon
3 c
heavy whipping cream
1 c
whole milk
2 Tbsp
whole grain mustard
1/2 c
tarragon (adjust to taste)

Step-By-Step

1Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice.

2When garlic is just soft add heavy cream, milk, mustard and tarragon.
Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally

3In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic.
Cook about 80% through about 1 – 2 minutes (shrimp will continue to cook in sauce).

4While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp.

5Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low.

6Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread.

Enjoy!

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Collection: New Year Party