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!