Bourbon Shrimp Flambe Recipe

• Wild rice is a suitable accompaniment for this elegant shrimp dish.
• 1/4 c. unsalted butter
• 1 lb shrimp, peeled and deveined
• 1/4 c. bourbon
• 1/4 c. half-and-half or possibly whipping cream
• 1 tsp tomato paste
• 1 Tbsp. lemon juice Salt and freshly grnd pepper
• 1/4 c. chopped fresh chives Salted, toasted pecans, for garnish (optional, see note)

1. In a long-handled saute/fry pan, heat butter.
2. Add in shrimp and saute/fry 1 minute.
3. Add in bourbon and carefully use a long-handled match to ignite the mix, shaking the pan till the flame dies down.
4. With slotted spoon, remove shrimp to a hot platter.
5. Add in half-and-half and tomato paste to pan.
6. Bring mix to a boil and reduce till it is thickened and coats the back of a spoon.
7. Add in lemon juice.
8. Season to taste with salt and pepper.
9. Return shrimp to pan to reheat.
10. Add in chives just before serving.
11. Garnish with salted, toasted pecans, if you like.
12. Note: To toast nuts, heat in a dry skillet over medium heat till they start tobrown.
13. Stir occasionally.
14. Be careful not to scorch them.

rice, unsalted butter, shrimp, bourbon, whipping cream, tomato, lemon juice salt, fresh chives

Taken from cookeatshare.com/recipes/bourbon-shrimp-flambe-89647 (may not work)