SHRIMP BOURBON

1 cup (1 stick) butter
¼ cup flour
1 T. olive oil
1 cup shallots
1 tsp. garlic, chopped
2 tsp Satan's Breath® Crab & Shrimp Boil
10 oz. can beef consommé
8 oz. No Fat Sour Cream
2 lb. precooked shrimp
salt & pepper to taste (optional)
2 oz. bourbon

Put butter in pan with the flour.  Brown until it is a thick rich golden color.   This is called a Roux.  Set aside.  In a clean pan cook garlic & shallots in the olive oil until they are clear.  Add Crab & Shrimp Boil,  beef consommé,  sour cream and roux.  Whisk until smooth.  If roux is too thick add just a small amount of water to thin. Add precooked shrimp.  Salt & pepper to taste.  Add bourbon and simmer for 10 minutes.  Serve over pasta or rice.

Serves 4