Shrimp with Bourbon and Tarragon
My friend Nancy Kistler is an awesome chef and she shared this recipe with me. I love the flavor and people rave about it as they’ve ever tasted anything like it. It's one of her favorites and one she's served many times. Enjoy!
1 pound 26/30 count shrimp, peeled and deveined
¼ cup bourbon
2 shallots, diced
6 ounces white mushrooms, sliced
4 tablespoons butter
3 tablespoons sliced scallions
1 tablespoon chopped fresh tarragon
Juice of ½ lemon
¼ cup cream
Salt and pepper
Melt butter in large sauté pan on medium heat. Sauté shallots and mushrooms; add shrimp and cook briefly until shrimp begin to turn pink. Flame with bourbon; add lemon juice, cream and 2 tablespoons scallions. Reduce for 2 minutes. Add tarragon and salt and pepper. Serve immediately. Garnish with remaining chopped scallions. Serves 6 as an appetizer.