Recipe: Harry's Holiday Trio

Chef Bennett from Harry's shares some holiday recipes, New Orleans style.

Harry's Holiday Trio (serves four)

Shrimp Scampi:

20 ea Medium Shrimp

3/4 # Linguine Pasta

1 Tbsp Fresh Minced Garlic

7 Tbsp Butter

1/4 C Heavy Cream

1/2 C White Wine

1 tsp Parsley


Add 1 Tablespoon of the butter to a Medium high heat large non-stick saute pan. When butter has melted add the shrimp to the pan and saute until half cooked. Add the garlic and whtie wine and reduce until syrupy, then add the cream and reduce again until thickened. Add the cooked pasta to the pan and then top with the remaining butter. Turn off the heat and mix all ingredients in the pan to incorporate thoroughly. If the sauce seem to break add just a touch of hot water and stir all ingredients again to bring the sauce back together. Serve in appropriate side dish and garnish.


Sherry Cream Sauce:

1 QT Heavy Cream

1/8 C Worcestershire

1/4 T Dry Mustard

3/4 C Sherry

1/4 C Brandy

1/8 C Brown Sugar

3/4 T Kosher Salt

1/5 C Blonde Roux

1/4 tsp White Pepper

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