Andy Ayers	Shrimp Sara

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Shrimp Sara

Source: St. Louis Post-Dispatch, June 12, 1994

Yield: 2 to 3 servings

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Ingredients

• 2 Tbsp butter or margarine, plus more if needed to thicken sauce

• 2 Tbsp chopped green onion

• 1 large clove garlic, minced

• 4 Tbsp coarsely chopped mushrooms

• 12 to 16 shrimp, peeled and veined

• 1/4 tsp dried basil

• 1/4 tsp dried tarragon

• 1/4 cup brandy

• 1/4 cup sweet white Port or other sweet wine

• 1/2 cup heavy cream

• All-purpose flour, if needed to thicken sauce

• 3 Tbsp diced fresh tomatoes

• 2 cooked artichoke hearts, cut into quarters

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Preparation

Heat the butter or margarine in a skillet. Sauté the onion, garlic and mushrooms for about 2 minutes. Add the shrimp and herbs and sauté until the shrimp are about three-quarters cooked, about 3 minutes. Add the brandy. Strike a match and light the brandy. Shake the pan until the flame dies. Add the Port and cook until it is reduced by about half.

Remove the shrimp when they are done.

Add the cream. Cook until slightly reduced. If the sauce seems too thin, you might want to mix some flour and butter together and gradually stir it into the sauce until it thickens.

Add the tomatoes and artichoke and cook just long enough to warm through. Return the shrimp to the pan and heat.