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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Creamy Basil Shrimp
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Fishandseafood - Shrimp -  Creamy Basil Shrimp Post by :Tony_day Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1268

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Fishandseafood - Shrimp - Creamy Basil Shrimp

1 pound large shrimp, peeled and deveined
1/4 cup butter
1 cup cream
1/4 cup fresh basil, chopped
1 Tbsp. cream sherry
1 clove garlic, minced
1/4 cup olive oil
Parmesan cheese, grated
Angel hair pasta


Saute shrimp and garlic in the olive oil until shrimp turns pink. Add butter, cream, basil and sherry and simmer for several minutes. Serve over angel hair pasta and top with Parmesan cheese.
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Fishandseafood - Shrimp -  Creamy Bourbon Shrimp
1/2 cup fish stock 2 Tbsp shallots (minced) 2 Tbsp garlic (minced) 2 Tbsp roasted almonds (chopped) 3 Tbsp butter 1 pound bay shrimp (peeled and cleaned) 1 jigger bourbon 2 cups cream 2 Tbsp butter pinch cayenne pepper salt and black pepper dash Tabasco Reduce stock boiling in pot for 15 minutes. Saute' shallots and garlic in butter until clear on high heat. Add shrimp and saute' for 20 seconds. Add bourbon and saute' for 20 seconds. Add stock and saute' for 20 seconds. Add salt, black pepper, cayenne pepper, Tabasco and saute' for 10 seconds. Add cream and almonds
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1 qt Buttermilk 1 tb English style dry mustard 1 ts Salt 1 ts Sugar 1/2 lb Cooked shrimp, peeled, deveined and chopped 1 Cucumber, peeled, seeded, and finely chopped 2 tb Fresh chives, minced Additional shrimp and cucumber slices for garnish In a large bowl, whisk together the buttermilk, mustard, salt and sugar. Add the chopped shrimp, chopped cucumber, and chives and stir until well combined. Chill the soup, covered, for 3 hours or until very cold. Garnish each serving with a whole shrimp and a slice of cucumber. Makes about 5 cups. Source: 1944 Gourmet Magazine
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