Updated: 12/22/2006

TV Morning Show 12/22/06

Shrimp Nantua

2 tablespoons butter

1 tablespoon olive oil

1 pound 31-35 count shrimp—peeled and deveined

salt and pepper to taste

4 slices lemon, 1/8-inch thick

1 cup sliced mushrooms

2 cloves garlic, minced

3 ounces brandy

1 cup heavy cream

¼ cup fresh chopped parsley

¼ cup grated parmesan cheese

In a 14-inch skillet or sauté pan heat the butter and oil on medium until the butter is melted. Add the shrimp and cook for two to three minutes. Add the mushrooms and garlic, and continue cooking until shrimp are pink, then salt and pepper to taste. Add the brandy and flambé until the alcohol is cooked off. Next add the cream and allow the mixture to simmer for five to six minutes or until the sauce coats the back of a metal spoon. Serve over rice and garnish with the parsley and parmesan cheese.