Ingredients
1 1/2 lbs. large shrimp, peeled and deveine
all purpose flour for dredging
2 T olive oil
6 T brandy
2/3 Fat free half and half
2/3 cup crumbled Gorgonzola cheese (about 1-1/2 oz.)
1/2 cup freshly grated parmesan cheese
1 tsp dried oregano
Preparation
Coat shrimp with flour; shake off the excess. Heat olive oil in large skillet over high heat. Add shrimp and sauté 1 minute. Add brandy and cook 30 seconds. Add cream, Gorgonzola, Parmesan and oregano and simmer until shrimp are cooked through and the sauce thickens, stirring frequently and turning the shrimp. Serve over orzo.
