Drunken Shrimp

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1/2 cup	73g / 2.6oz	Finely-chopped shallots
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Minced fresh ginger
1 lb	454g / 16oz	Large shrimp - peeled, deveined
1 tablespoon	15ml	Emeril's Original Essence
		= (see Bayou Blast recipe)
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Fresh lemon juice
1/4 cup	59ml	Scotch whisky
1/2 cup	118ml	Green ginger wine
2 tablespoons	30ml	Honey
1 cup	237ml	Heavy cream
2 cups	474ml	Fresh watercress - rinsed, dried
8		Lightly buttered - toasted croutons

Recipe Instructions

In a large skillet, melt the butter over medium-high heat. Add the shallots to the pan and cook until soft, about 2 minutes. Add the garlic and ginger, and saute for 1 minute. Add the shrimp, Essence, salt, lemon juice, whiskey and ginger wine to the pan and cook until the shrimp are pink and cooked through, about 2 minutes.

Remove the shrimp from the pan with a slotted spoon and cover to keep warm. Add the honey and cream to the pan and cook until thickened. Add the shrimp back to the pan, and stir well to coat and warm through. Remove the pan from the heat.

Divide the watercress among 4 small serving plates. Spoon the shrimp over the watercress, and serve with toasted croutons.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E36) - from the TV FOOD - NETWORK

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