Recipe

Scampi Flamingo Recipe

	Notyourmomma / All my dishes 2 years, 5 months ago This is a yummy shrimp dish with a creamy sherry sauce. It is good over rice to help mop up all the sauce. Alternately a fettucini noodle would be a good replacement. Prep:25m Cook:45m Servings:4	Notyourmomm
	elegant creamy boozy shrimp easy delicious

Does this look good? Yeah! / Nope

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Ingredients

3/4 cup of butter divided use

1 large onion minced

1 stalk of celery minced

1 carrot finely chopped

4 sprigs of fresh thyme

2 lbs. of large shrimp in their shells

1/4 cup of cognac

1 1/2 cream

1/2 cup of milk

1/2 cup of sherry

1/2 cup of a basic bechamel

1/2 teaspoon of salt

1 teaspoon of lemon juice

******Blender version of a bechamel ******

1/4 cup of soft butter

1 teapoon of salt

6 tablespoons of flour

1/4 teaspoon of white pepper

2 cups of steaming hot milk

Directions

Make the blender bechamel sauce and reserve

**Into container of electric blender put in the butter, salt, flour, pepper and hot milk. Cover container and turn motor on low speed, blend for 30 seconds. Turn to high speed and blend another 30 seconds.

Pour into a double boiler and cook over simmering water for 15 minutes, stirring occasionally. Reserve. Makes one pint.

**********************************************************************

in a heavy skillet, heat 1/2 cup of butter, add the onion, celery, carrot and thyme.

Cook for 10 minutes until the vegetables are tender and lightly brown.

Add shrimp and cook for five minutes. Don't burn the veggies.

Add the cognac and ignite and let the flame burn out.

Remove the shrimp, cool slightly peel and devein.

Add to skillet, cream, milk, sherry and 1/2 cup of the basic bechamel.

Simmer for 10 minutes until the sauce reduces to the consistency of heavy cream.

Add 1/2 teaspoon of salt and a teaspoon of lemon juice.

Replace the shrimp and heat through for five minutes.

At service, remove shrimp from sauce to hot serving dish.

Swirl in last 1/4 cup of butter into sauce and strain over shrimp.

Serve with rice pilaf or noodles.

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Comments

alaskanmom 2 years, 5 months ago said:
This sound wonderful and very fancy! Can't wait to try. Thanks for sharing...

notyourmomma 2 years, 5 months ago said:
The bechamel sauce in the blender is a lifesaver and I use it a lot. I'd do it in the "bullet" Dad#2 bought me but it is too much to fit in the container. I suppose I could just cut the ingredients in half. There is a reason they call Bechamel a "mother sauce" it is used in so many recipes. I digress, because I love this shrimp dish. Flambeed in cognac and a sherry cream sauce? I can just see my hips expanding. LOL :D

mamalou 1 year, 3 months ago said:
Sounds delish!

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