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Sunday, March 18, 2012

Jimmy's Brandied Cream Shrimp n Blackened Filet Mignon

This is a really quick, simple and easy fancy evening supper.  Great for a first date home evening dinner or for vintage couples.  It's very rich with savory flavors.  The shrimp dish alone is filling enough but if your real hungry add a petite blackened filet mignon.  Dust a room temperature filet with blackening spices 30 min before cooking. Then get a iron skillet smokin hot with a couple dashes of canola or grape seed oil and sear em up.  Med Rare for me.  I center the filet and then pour the brandied shrimp over top.  Good cold brut champagne helps to explode all the savory flavors; or even a crispy cold white like Vouvoray Sec.

Brandied Cream Shrimp

8 large fresh shrimp peeled and deveined
1 clove of garlic finely sliced 
1/2 large shallot finely diced
4 nice sun dried tomatoes sliced in ribbons
1 pinch of crushed red pepper or to taste. My pinch is a little heavy.
1/2 cup of brandy
1 cup of heavy whipping cream
1/2 Tbls olive oil
4 basil leaves sliced in ribbons
Crusty bread for dipping

I use a 10"Stainless saute pan for this one.  Saute garlic shallots, tomatoes, shrimp and red pepper in the olive oil until the garlic browns a little.  Pour in the brandy stir up, then add the cream and basil.  Reduce to a fairly heavy consistency, not too much.  Season with finishing salt and fresh cracked pepper to taste.  Voila!  Simple! Fast!  Easy!