Shrimp in Jameson cream sauce

  • 4 tablespoons butter, softened
  • Scant ½ teaspoon cayenne pepper (or less, to preference)
  • 1 teaspoon paprika
  • 8 ozs button mushrooms, sliced
  • 1/2 c diced onions
  • 1 lb shrimp, peeled, deveined and tails removed
  • Kosher salt and black pepper
  • 1/4 c Jameson whiskey
  • 1 1/2 c heavy cream

1 Combine the butter, cayenne and paprika. Place into a saute pan and melt over medium heat.

2 Add the mushrooms and onions, and cook until softened and slightly browned. Season well with salt and pepper.

3 Take the pan off the heat and add the Jameson. Return to the hear, stirring and scraping the bottom of the pan for just a few seconds until the whiskey is nearly evaporated.

4 Add the cream and cook until reduced by half and thickened.

5 Add the shrimp and cook for 3-4 minutes until cooked through.

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