Number of Servings: 6
4 oz butter
2-1/2 lbs shrimp, 21-25 ct, peeled and deveined
2 oz sundried tomatoes, cut in thin strips
2 cup mushrooms, sliced
2 cup pearl onions, peeled and blanched
1 tablespoon minced garlic
1-1/2 tablespoon creole seasoning
6 oz brandy
SAUCE
3 tablespoon flour
1 cup cold water
1 lb butter, softened
2 tablespoon lemon juice
1 tablespoon Dijon Mustard
Mix flour, lemon juice and water in a stainless steel saucepan. Whisk well. Heat on medium flame stirring constantly until thick. Add mustard and whip in butter slowly. Remove from heat and keep warm.
Heat butter in a large sauté skillet on medium to high flame. Add shrimp. Cook about 2 minutes until pink. Add sundried tomatoes, mushrooms, pearl onions, garlic and creole seasoning. Cook until mushrooms are soft. Remove skillet from flame, add brandy and green onions (brandy might ignite at this point). Return to heat carefully (if the brandy did not ignite when added, it will now). Reduce liquid in skillet by approximately three-quarters and add sauce. Remove from heat as soon as sauce bubbles.
Serves 6.
Chef Tom Weaver
Christian’s Restaurant,
New Orleans, LA