1/2 cup butter
12 oz. chopped, cooked, country ham (can use a ham steak)
3 cloves of finely chopped garlic
1 leek bulb, finely chopped
1/2 cup brandy
2 cups whipping cream
1/4 teaspoon cayenne pepper
1 teaspoon chopped fresh sage
1 1/2 pounds fresh, small shrimp, peeled and deveined
3 tablespoons chopped fresh Italian parsley
8 slices bread, trimmed, cut into points, toasted
Melt butter in a large heavy skillet over high heat. Add the country ham. Saute quickly. Add garlic and leek.
Saute until the leek begins to wilt, remove from heat. Stir in the brandy and return to heat. Stir in whipping cream, cayenne and sage.
Cook until thickened, stirring constantly. Add the shrimp. Simmer for 2 minutes or until the shrimp turns light pink. Stir in the parsley.
Serve on toast points.