-
1
Using a large skillet, add olive oil and heat.
-
2
Add garlic, onion, pepper, and rosemary. Cook over medium heat until golden.
-
3
Add shrimp and cook to just done, turning them to cook evenly.
-
4
Add salt and pepper to taste.
-
5
Directions: Sauce
-
6
Dice onion and place into a deep saucepan with the garlic, broth and crushed peppercorns.
-
7
Bring to a boil and cook for 10 minutes.
-
8
Add the cream, sour cream and rosemary. (Be sure to pull the leaves off the stem and toss the stem.)
-
9
Using your immersion blender, puree until smooth.
-
10
Note: You can use a blender, but keep in mind that hot liquids WILL EXPAND and BLOW THE TOP OFF the blender. So be sure to hold the top on with a towel and only do a little at a time, or you will have hot sauce everywhere.)
-
11
Continue to simmer on low heat stirring occasionally until it thickens to desired consistency. If you want thicker sauce you can stir in the cornstarch mixed with water.
-
12
Take a small bowl filled with the sauce and place it in the center of a platter.
-
13
Heat, then, cut your bread on the bias and place around the bowl of dipping sauce like petals of a flower.
-
14
Pour your shrimp and onions onto the bread going around the platter until you've got it looking good.
-
15
Drizzle sauce around the platter onto the shrimp and bread.
