Wednesday, May 7, 2014

Shrimp in a Bourbon Jalapeno Cream Sauce


I changed this up a little by using shrimp that I grilled instead of scallops. I also left out the cilantro and just added some fresh spinach to the pasta. Overall it was good and I would make this recipe again.

Shrimp  in a Bourbon Jalapeno Cream Sauce

(Adapted from The Blond Cook)


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For the bourbon jalapeno cream sauce:

2 tablespoons olive oil

2 jalapenos, seeded and finely diced (about 1/8 cup)

1/2 tablespoon minced garlic

1/8 cup bourbon whiskey

1 cup heavy whipping cream

1 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup loosely packed fresh chopped cilantro


Heat olive oil In a saucepan over medium high heat.




Add minced garlic and diced jalapenos.




Sauté until golden, approximately 2 minutes. Add bourbon and stir well. Cook for 1 minute.




Add heavy whipping cream and bring to a simmer over medium heat.




Stir in butter, salt and pepper. Simmer for an additional 2 minutes, or until cream sauce is slightly thickened.




Drizzle cream sauce over cooked scallops. Sprinkle with fresh chopped cilantro. (I used grilled shrimp instead.)


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