Shrimp With Whiskey Tarragon Sauce On French Bread Food

WHISKEY SHRIMP RECIPE - (3.9/5)

Steps:

• Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice. When garlic is just soft add heavy cream, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally. 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). While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread.

SHRIMP WITH WHISKEY TARRAGON SAUCE ON FRENCH BREAD

Steps:

• 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!

WHISKEY SHRIMP ON TOAST

Steps:

• 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).

SHRIMP IN WHISKEY SAUCE

Steps:

• Dredge shrimp lightly in flour.
• Mix cream and mustard together.
• Melt butter in saute pan over medium heat and saute shrimp lightly on both sides until they redden.
• Pour in whiskey and ignite. When flames subside, add cream-mustard mixture to pan and stir until blended.
• Serve in individual au gratin dishes.
• This recipe should serve four, but don't be surprised if your guests implore you for a second helping!

JUMBO SHRIMP WITH TARRAGON SAUCE

Steps:

• Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
• Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
• Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
• When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
• Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.

ALASKAN SCALLOPS AND STRIPED SHRIMP IN SAVIGNON BLANC AND TARRAGON

Steps:

• For the poaching liquid: Place all ingredients in a casserole large enough to hold the liquids. Bring to a rapid boil, remove from heat and set aside. Let sit for 15 minutes. Strain and keep warm. For the Parsley-Tarragon Puree: Place parsley, tarragon, and 1/2 cup poaching liquid in a blender and puree until smooth. Set aside. For the Beurre Manie: In a bowl, mix together the butter and flour to form a smooth paste. Set aside.
• Bring 3 cups of the poaching liquid to a simmer in a large saucepan. Add 4 each of the scallops and shrimp and poach for 3 to 4 minutes or until the shrimp tails are firm. Remove from broth. Remove heads and shells. Keep tails intact. Keep scallops and shrimp covered and warm. In a large saute pan melt 2 ounces butter and saute shallots and garlic. Add the remaining scallops and shrimp and saute for 1 minute. Add Sauvignon Blanc and 1 cup poaching liquid. Drain liquid into a clean pan, setting aside shrimp and scallops, and add two teaspoons beurre manier. Add half-and-half and whisk to a smooth sauce. Simmer for a few minutes. Add 3 ounces butter, whisk without cooking the sauce. Add both sets of scallops, the wine poached shrimp, lemon juice, kosher salt, and white pepper, to taste. Place one portion in a deep-dish plate. Garnish with one plain poached shrimp and one plain poached scallop. Place the tarragon and parsley puree making three dots in the sauce. Lean 3 fresh chives against the shrimp and scallop.

PASTA WITH SHRIMP AND ASPARAGUS IN TARRAGON CREAM SAUCE

Steps:

• Cook pasta as directed on package. Drain, reserving 1/4 cup of the pasta cooking water
• Meanwhile, melt butter in large deep skillet on medium heat. Add asparagus and leeks; cook and stir 5 minutes or until asparagus is tender-crisp and leeks are softened. Stir in cream, tarragon, lemon peel, lemon juice and sea salt. Bring to boil
• Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or until just until shrimp turn pink. Add pasta and reserved pasta cooking water; toss to coat well. Serve immediately

CREAMY TARRAGON SHRIMP PASTA

Steps:

• Bring a large pot of water to boil and boil pasta according to package directions. Drain.
• While pasta is cooking, heat butter and olive oil together in a large skillet over medium heat just until butter melts. Add in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add in shrimp and cook 2 - 3 minutes or just until they start to turn pink. Pour in lemon juice and wine. Scrape up any bits that have stuck to the bottom of the pan.
• Reduce heat to medium low and slowly whisk in cream. Stir in lemon zest and tarragon.
• Add cooked pasta to the shrimp sauce. Toss to coat. Remove from heat and allow to sit for 5 minutes. Toss once more and serve.

TARRAGON SHRIMP SCAMPI

Steps:

• Heat butter and oil in a skillet, add garlic.
• Add shrimp and cook until pink, about 2 minutes.
• Add wine and half of tarragon, simmer until shrimp are pink.
• Stir in remaining tarragon, salt and pepper to taste.