| 1 | This recipe was found among a box full of handwriten recipies that were in the atic. |
| 2 | There was not a clue as to it"s origin. |
| 3 | However, after kitchen testing, this jewel has been placed in the gourmet section. |
| 4 | Gooood, goood, gooood!!!!! shell, butterfly and devaine 2 pounds of 16-20 to pound shrimp (jumbo"s). |
| 5 | Place 2 tbsp salt and 4 quarts of water in a large saucepa and bring to a gental boil. |
| 6 | Add shrimp and boil for only 2 minutes. |
| 7 | Remove shrimp from water. |
| 8 | In the same water, add linguine and cook to the "al dente" (to the trooth) stage. |
| 9 | For dry packaged pasta this should be about 5 to 6 minutes. |
| 10 | Drain and add 4 tbsp of butter to coat pasta to prevent it from sticking together. |
| 11 | Set over hot water to retain heat. |
| 12 | Add 2 cups heavy cream to a skillet and stirring constantly, bring to a boil. |
| 13 | Add white pepper, 8 tbsp grand marnier liqueur, 4 tbsp butter. |
| 14 | Continue to stir until mixture thickens to a sauce stage. |
| 15 | Place linguine in center of serving dish ringed with 6 to 8 shrimp. |
| 16 | Spoon thickened sauce around outside of plate, covering shrimp. |
| 17 | Garnish with chives placed in center of linguine. |
| 18 | Served with buttered and toasted thick sourdough garlic bread and golden chablis wine, this is a menu worthy of presenting to someone very special. |
| 19 | Nutrition (per serving): 974 calories saturated fat 29 g total fat 48 g (44% of calories) protein 48 g (20% of calories) carbohydrates 87 g (36% of calories) cholesterol 445 mg sodium 598 mg fiber 0 g iron 6 mg vitamin a 2240 iu vitamin c 6 mg alcohol 0 |
