Grand Marnier shrimp....OOOOooo,,makes for a really nice meal!
2lbShrimp (16-20 per pound), shell devaine and butterfly
3tblFresh parsley, chopped
White pepper, to taste
Salt, to taste
2tblChives, for garnish.
8tblGrand Marnier liquor
# This recipe was found among a box full of handwriten recipies that were in the atic. There was not a clue as to it's origin. However, after kitchen testing, this jewel has been placed in the gourmet section. Gooood, goood, gooood!!!!!
# Shell, butterfly and devaine 2 pounds of 16-20 to pound shrimp (jumbo's).
# Place 2 tbsp salt and 4 quarts of water in a large saucepa and bring to a gental boil. Add shrimp and boil for only 2 minutes. Remove shrimp from water. In the same water, add linguine and cook to the "al dente" (to the trooth) stage. For dry packaged pasta this should be about 5 to 6 minutes.
# Drain and add 4 tbsp of butter to coat pasta to prevent it from sticking together. Set over hot water to retain heat.
# Add 2 cups heavy cream to a skillet and stirring constantly, bring to a boil. Add white pepper, 8 tbsp Grand Marnier Liqueur, 4 tbsp butter.
# Continue to stir until mixture thickens to a sauce stage.
# Place linguine in center of serving dish ringed with 6 to 8 shrimp. Spoon thickened sauce around outside of plate, covering shrimp. Garnish with chives placed in center of linguine.
# Served with buttered and toasted thick sourdough garlic bread and Golden Chablis wine, this is a menu worthy of presenting to someone very special.