Stoney River / Michel Johnson
Ingredients:
Shrimp
1 tsp Salad Oil
5 shrimp, tails removed
1/4 c Whiskey shrimp sauce
1 t chopped Tarrragon
1/4 t Kosher
1/4 t Lemon Juice
1/2 ounce Jack Daniels Whiskey
Toasted baguette, 1/4 loaf cut into 5 pieces
2 fresh tarragon sprigs for garnish
Sauce
1/2 c unsalted butter
1/2 c shallots, minced
1 t garlic, minced
1 and 1/2 ounce Jack Daniels
1 c Heavy Cream
2 T whole grain mustard
1/4 t Table Grind Pepper
1 and 1/2 t Kosher Salt
Directions:
Sauce
Add 1/4 cup butter and shallots to cool pan then heat. Add garlic and cook through. Deglaze Jack Daniels. Add cream and bring to a simmer. Add mustard, salt, pepper, lemon juice and remaining butter. Incorporate using blender.
Shrimp
Saute shrimp, oil and salt. Deglaze with 1/2 oz. of Jack Daniels. Add sauce, tarragon and lemon juice. Heat and serve on toasted baguette pieces. Garnish with fresh tarragon.
