This is an easy recipe we love from one of my favorite cookbooks. It’s in the appetizer section and they recommend serving it on rounds of French bread; but, I like to serve the shrimp as a main course with rice and a green vegetable.

On a recent hot evening, I made a simple cucumber and heirloom tomato salad with a little white balsamic vinaigrette instead of a vegetable, which nicely complemented the rich sauce.
The fresh dill paired with the bourbon and cream elevates the sauce to sublime.

Bourbon Shrimp
from “Great Food WithoutFuss: Simple Recipes from theBest Cooks” edited by FrancesMcCullough and Barbara Witt
Serves 2 to 4

1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
1/2 cup bourbon
2 teaspoons tomato paste
1 cup heavy cream
1 tablespoon chopped fresh dill
Salt and white pepper, to taste
Additional sprigs of dill for garnish

Wash shrimp and pat dry with paper toweling.
In a sauté pan or skillet, heat butter over medium-high heat until sizzling; add shrimp.
Sauté for 2 minutes, until they just begin to turn pink, and add the bourbon. Raise the heat to high and sauté until the liquid is reduced to a few tablespoons, about 1 minute.
Add tomato paste and cream; continue to cook for 1 minute. Remove the shrimp from the pan with a slotted spoon; set aside and keep warm.
Reduce the sauce by half, then add the chopped dill and season to taste with salt and pepper.
Spoon sauce over the shrimp and garnish with sprigs of fresh dill.

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