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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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)

Directions Step-By-Step

1
Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice.
2
When 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
3
In 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).
4
While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp.
5
Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low.
6
Plate 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