INGREDIENTS:
2 pounds raw Wild American Shrimp®, peeled and deveined
1/2 pound fresh sliced mushrooms
1 cup sliced celery
2 teaspoons chives
1/2 teaspoon ginger
2 teaspoons Season-all
1/4 teaspoon coarse ground black pepper
1/4 cup brandy, heated
1/2 cup butter
12 cherry tomatoes
1 teaspoon parsley flakes
1/4 teaspoon tarragon leaves
1 teaspoon dry mustard
1/4 teaspoon garlic powder
3 tablespoons lemon juice
1/2 pound fresh sliced mushrooms
1 cup sliced celery
2 teaspoons chives
1/2 teaspoon ginger
2 teaspoons Season-all
1/4 teaspoon coarse ground black pepper
1/4 cup brandy, heated
1/2 cup butter
12 cherry tomatoes
1 teaspoon parsley flakes
1/4 teaspoon tarragon leaves
1 teaspoon dry mustard
1/4 teaspoon garlic powder
3 tablespoons lemon juice
DIRECTIONS:
Melt butter in a large skillet. Sauté mushrooms and celery for 3 minutes. Push to one side of the skillet. Add raw shrimp and sprinkle with seasonings, which have been mixed together. Sauté the shrimp, stirring 2 minutes. Add lemon juice. Combine shrimp and vegetables. Cover and simmer 5 minutes and transfer to a chafing dish. Add tomatoes in the last few minutes of cooking. Just before serving, flame with heated brandy. Nice over rice.
Makes 4 to 6 servings.
Chef Advocate Highlight: David Dickensauge