Recipe: Stoney River Whiskey Shrimp on Country Toast and Whiskey Shrimp Sauce

STONEY RIVER WHISKEY SHRIMP ON COUNTRY TOAST

1 tsp vegetable oil
5 shrimp, tails removed
1/2 ounce Jack Daniels Whiskey
1/4 cup Whiskey Shrimp Sauce (recipe follows)
1 tsp chopped fresh tarragon
1/4 tsp Kosher salt
1/4 tsp lemon juice
Salt, to taste
FOR SERVING:
Toasted baguette, 1/4 loaf cut into 5 pieces
2 fresh tarragon sprigs, for garnish

Saute shrimp in oil. Deglaze pan with 1/2 oz. of Jack Daniels. Add Whiskey Shrimp Sauce, tarragon and lemon juice to pan and heat. Add salt to taste.

Serve on toasted baguette pieces. Garnish with fresh tarragon.

WHISKEY SHRIMP SAUCE

1/2 cup unsalted butter, divided use
1/2 cup shallots, minced
1 tsp minced garlic
1 1/2 ounces Jack Daniels Whiskey
1 cup heavy (whipping) cream
2 tbsp whole grain mustard
1 1/2 tsp Kosher Salt
1/4 tsp finely ground black pepper
1/4 tsp lemon juice

Add 1/4 cup butter and shallots to cool pan then heat. Add garlic and cook through. Deglaze pan with 1 1/2 ounces Jack Daniels. Add heavy cream and bring to a simmer. Add mustard, salt, pepper, lemon juice and remaining 1/4 cup butter. Incorporate using blender.

Adapted from source: Michel Johnson, Stoney River Steakhouse and Grill