Grand Hotel Shrimp a la Grand
3 teaspoons olive oil
20 medium shrimp, peeled and deveined
2 diced shallots
1 tablespoon diced pickled ginger
3 tablespoons green peppercorns packed in brine, drained
1 clove garlic, diced
Salt and pepper to taste
1/3 cup anise or any licorice-flavored liqueur
1 cup heavy cream
1/2 cup sour cream
In a large skillet, heat the olive oil. Add the shrimp and sauté for 1 1/2 to 2
minutes per side, or until they are just turning opaque. Remove the shrimp from
the pan and keep warm.
Into the same skillet, add the shallots, ginger and peppercorns. When the
shallots are translucent, add the garlic, salt and pepper to taste. Quickly pour
in the anise to deglaze the pan.
Stir in the heavy cream and sour cream. When it begins to
heat, reduce the heat to low and allow the sauce to thicken. Once the sauce has
thickened, add the shrimp to the skillet and stir to coat with the sauce.
Serve over cooked wild rice that has been sautéed with dried cherries, basil and
Makes 4 servings.
Source: Chef Hans Burtscher of the Grand
Hotel - Mackinac Island, Michigan
353 calories (59% from fat), 23 grams fat (12 grams sat. fat), 5 grams
carbohydrate, 30 grams protein, 829 mg sodium, 270 mg cholesterol, 132 mg
calcium, 0 grams fiber