Shrimp St. Charles

Here is another great recipe from Edgar Burks, Harbinger Winery's Wine Specialist. Possibly a nice dish to prepare for a special New Year's feast?

This recipe comes from my friend and cooking mentor, Chef Giuseppe Brucia. It is modified slightly from the original.

Shrimp St. Charles
Serves 6 as appetizers or 4 as main course.
24 jumbo shrimp, peeled, and deveined
12 green onions
1 Tbsp. olive oil
2 Tbsp Butter
4 large mushrooms, sliced in eighths
2 Tbsp. red bell pepper, finely sliced
½ tsp. garlic, finely chopped
2 Tbsp. Cognac
½ cup Harbinger Dynamo White
*½ cup shrimp stock
½ cup heavy cream (36% preferred)
4 drops Worcestershire Sauce
4 drops Tabasco Chipotle Sauce
1 tsp. fresh lemon juice
1 tsp. chopped parsley
Salt and black pepper to taste.
*Prepare simple shrimp stock by simmering shrimp shells in ¾ cup of water until reduced to ½ cup. Pour through strainer and discard shells.
1. Prepare the green onions by removing the top 1/3 of the green tops. Discard or save for other use. Cut the remaining onion in half so that there is a white portion and a green portion.
2. Dry the shrimp with paper towels. In a large skillet over high heat, add 1 Tbsp. of butter with olive oil. When hot add the shrimp and brown each side for 40 seconds.
3. Add bell pepper, garlic, both green onion halves and mushrooms. Cook, stirring constantly, for 45 seconds.
4. Add Cognac and flame (use caution).
5. Add Harbinger Dynamo White and shrimp stock. Bring to boil over high heat.
6. Add the heavy cream, stir and let the sauce thicken.
7. Remove shrimp, placing 4 shrimp on each hot plate.
8. Return sauce to heat to further thicken for a few seconds.
9. Add Worcestershire Sauce, Tabasco and lemon juice.
10. Turn off the heat and white stirring add last 1 Tbsp. of butter, salt and pepper to taste.
11. Pour sauce over shrimp. Sprinkle with parsley.

Variations: Make sauce alone and serve over halibut or ling cod. Serve with Harbinger Dynamo White, Chardonnay, or Viognier.