Recipe: Shrimp in Brandy Gorgonzola Sauce

SHRIMP IN BRANDY GORGONZOLA SAUCE

2 cups heavy cream
1 cup crumbled Gorgonzola cheese
16 raw jumbo shrimp, peeled and veins removed
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
4 tablespoons extra-virgin olive oil
4 ounces brandy

In a medium bowl, combine the cream and Gorgonzola. Place the bowl over a small saucepan of boiling water and heat until steaming, about 5 minutes, then whisk together the cream and cheese until smooth. Set aside.

Rinse the shrimp under cool water, then pat dry. Season the shrimp with salt and pepper.

Place the flour in a shallow bowl and dredge the shrimp through it. Shake the shrimp to remove any excess flour.

In a large skillet over medium-high heat, heat the olive oil until just smoking. Place the shrimp in the skillet and cook about 2 minutes per side. Add the brandy to deglaze the pan, stirring for about 1 minute. Add the cream and cheese mixture and simmer another minute.

Transfer shrimp and sauce to a serving platter or shallow bowl.

Servings: 4
adapted from an unknown source