INGREDIENTS (per pan)
- 2 oz rock shrimp
- 1 tbsp butter + 1 tsp oil
- 1 tbsp shallot (minced)
- ½ cup bourbon
- ¾ cup chicken stock
- ¾ cup heavy cream
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- Salt + white pepper
Add a tablespoon of blackening seasoning to this recipe.
1. Sauté shrimp
Oil + small butter + add shrimp + cook 60–90 seconds + remove
2. Build base
Same pan + butter + add shallots + sweat (no color)
3. Deglaze
Add bourbon + reduce hard (almost dry)
4. Sauce
Add chicken stock + reduce by half.
Add cream + simmer to a light nappe.
5. Finish
Add Dijon + lemon juice. Season. Return shrimp + warm 30 seconds
Read more on Executive Chef David Moscoso of Third Wave Cafe
