Shrimp with Whiskey Cream Sauce
Directions
- Heat olive oil in sauté pan over medium high heat.
- Add onion, garlic, salt, and pepper to pan and cook for 1-2 minutes.
- Place shrimp in pan and add whiskey, then reduce by half.
- Pour in heavy cream, then whisk in mustard, lemon, zest, and tarragon and allow to simmer for 2 minutes to thicken and cook shrimp.
- Serve in a bowl with toast points for dipping.
Ingredients
- 1/4 Peak Fresh Produce® Onion(s), White, diced
- 8 to 10 each Bay Winds® Shrimp, White 16-20 Count, Peeled, Deveined, Tail-on
- 2 tbsp Roma® Oil, Olive
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 4 toast points
- 1 tsp Roma Garlic, minced
- 1 Peak Fresh Produce® Lemon(s), juice and zest only
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 1 tsp West Creek® Spicy Brown Mustard
- 1/2 tsp Peak Fresh Produce® Tarragon, chopped
- 1/2 cup Irish whiskey
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
