Shrimp Peach Brandy

This dish was inspired “Joey’s Italian”.  Just LOVE that place and the new book. 

The original recipe was “Shrimp Sambuca” but we only have black Sambuca and I didn’t want a grey sauce.  The idea of shrimp and peaches sounded good to me, so this is what happened.

Shrimp Peach Brandy  Serves 2 – 3

• 24 Medium to Large Raw Shrimp, peeled and deveined
• 1 TBS olive oil
• 1 TBS Smart Balance (or use butter)
• 1 TBS chopped garlic
• 2 TBS chopped green onion
• 1 TBS flour
• 1 1/2 oz Peach Brandy
• 1/2 cup Veggie (or chicken stock)
• 2 TBS heavy cream
• 1/4 cup diced peaches (I used canned but fresh would be SO MUCH BETTER).
• 1/2 tsp salt and pepper
• 1 tsp chopped parsley
• Serve over rice or pasta…we served it over thin sliced boiled cabbage.

Heat stove top on medium high and place a large saute pan with 1 TBS olive oil on top. When it is hot, add the shrimp and saute 4 minutes.  Stir so they cook evenly. Remove and set aside.

In same pan, heat the SmartBalance (or butter), garlic, onion and cook until garlic and onion are tender, about 2 minutes on medium. Do not brown. Whisk in flour.   Add the brandy. Now is the fun part…. take a long match or long point BQ lighter and lite the Brandy to flambe’. Let the flame go out on its own.

Over medium heat, add the stock, the cream, the peaches, salt, pepper and parsley.  When you add cream, you have to stir constantly.  Increase heat to medium high to bring the mixture to a boil.  Once it boils, reduce the heat to simmer, STILL STIRRING, and let it thicken. Turn off stove top. Plate the shrimp and sides and top with sauce. Serve right away.  

The sauce is sweet and smooth. Ted thought there was a bit too much garlic. I thought it was perfect. 

A wonderful way to enjoy shrimp and … light a fire ;).

Ted also enjoyed the Peach Brandy on its own.

Take care and wake up tomorrow knowing that It’s Friday!