Updated: 4/06/2007

TV Morning Show 4/6/07

Scampi Bercy

1½ pounds shrimp, peeled and deveined (21-count size works well)

½ cup all-purpose flour

salt and pepper to taste

3 tablespoons butter, for sautéing

1 cup thinly sliced mushrooms

2 leeks, sliced thin

2 shallots, minced

4 ounces brandy

1 cup heavy cream

1 teaspoon butter, for finishing

freshly chopped parsley for garnish

Mix together the shrimp, flour, salt and pepper. In a 14-inch sauté pan, heat the three tablespoons of butter on medium to medium high heat. Add the shrimp, leeks, mushrooms and shallots, and cook until the shrimp are pink on both sides and the leeks are wilted. Add the brandy and flambé. Stir in the heavy cream and simmer for three to four minutes. Add the teaspoon of butter and turn off the heat, stirring the butter into the sauce. Serve over rice, with freshly chopped parsley as garnish.