grand hotel shrimp a la grand
Grand Hotel Shrimp a la Grand Source: Chef Hans Burtscher of the Grand Hotel - Mackinac Island, Michigan - Detroit Free Press 6/14/00 3 teaspoons olive oil 20 medium shrimp, peeled...
Ingredients
- 3teaspoonolive oil
- 20medium shrimp, peeled and deveined
- 2diced shallots
- 1tablespoondiced pickled ginger
- 3tablespoongreen peppercorns packed in brine, drained
- 1clovegarlic, diced
- 1/3cupanise or any licorice-flavored liqueur
- 1cupheavy cream
Directions
- 1
Grand Hotel Shrimp a la Grand Source: Chef Hans Burtscher of the Grand Hotel - Mackinac Island, Michigan - Detroit Free Press 6/14/00 3 teas
- 2
Add the shrimp and sauté for 1 1/2 to 2 minutes per side, or until they are just turning opaque
- 3
Remove the shrimp rom the pan and keep warm
- 4
Into the same skillet, add the shallots, ginger and peppercorns
- 5
When the shallots are translucent, add the garlic, salt and pepper to taste
- 6
Quickly pour in the anise to deglaze the pan
- 7
Stir in the heavy cream and sour cream
- 8
When it begins to heat, reduce the heat to low and allow the sauce to thicken