Marnier Shrimp Linguine|
Grand Marnier Shrimp Linguine
2 lb Shrimp (16-20 per pound),
-shell devaine and butterfly
1 1/2 lb Linguine
2 c Heavy cream
4 oz Softened butter
3 tb Fresh parsley, chopped
White pepper, to taste
Salt, to taste
2 tb Chives, for garnish.
8 tb Grand 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,
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.
Nutrition (per serving): 974 calories
Saturated fat 29 g Total Fat 48 g (44% of calories) Protein 48 g (20%
of calories) Carbohydrates 87 g (36% of calories)
Cholesterol 445 mg Sodium 598 mg Fiber 0 g Iron 6 mg Vitamin
A 2240 IU Vitamin C
6 mg Alcohol 0 g
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini