 | SHRIMP DRAMBUIE |  | |
| Ingredients: |
Shrimp:
1.5 Tablespoon Olive Oil
12 Large Shrimp, peeled and deveined
1/4 cup Drambuie
1/4 cup Shrimp Stock
1/2 cup Heavy Cream
4 Tablespoons Unsalted butter, cut into bits
Pinch of Dried Thyme
Parsley
To Taste: S & P | Vegetables:
2 Tablespoons Olive Oil
1 Leek, washed and julienned (just the white part)
1/2 yellow onion, thinly sliced
1 Green squash, julienned
To Taste: S & P | |
| Procedures: |
In a large skillet, heat the olive oil and sauté the vegetables until tender, about 6-8 minutes.
Drain the shrimp and pat dry. In a large saucepan, heat the olive oil and sauté the shrimp until they start to get pink. Add the Drambuie and flame (It really flames high). Add the shrimp stock and heavy cream. Reduce heat and cook for 2 minutes. Remove the shrimp and keep warm. Cut the butter into bits and add the butter, thyme and S & P, stirring constantly until the butter melts. Raise the heat and reduce the sauce.
Plate the dish by serving the veggies and then placing the shrimp on top and pour the sauce over the shrimp. Garnish with fresh
parsley. | | |
| Notes: |
2022-07-22: no green squash or shrimp stock. Instead, we added a 1/4 cup of mobster sauce. served with avocado mandarin salad.
Mobster sauce: Lobster sauce made with 1/4 cup water and 1 teaspoon of BTB Lobster base.
2023-06-05: The leeks were a little tough and probably need to be cooked first. Otherwise, an excellent batch, easily multiplied for guests.
2023-04-10: Served with a squash, celery and leeks.
2021-10-01: 10 shrimp; served with black beans & quest cheese with a bottle of Ricco Ricco Dolce.
2020-12-18: No leeks, so we added celery to 16 shrimp and a bottle of CSM Riesling.
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06/21/2023
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