|
|
|
MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
|
|
(3 of 3)
Re: Dublin Lawyer (shrimp and cream)
Apr 6, 2009 6:17 PM
|
|
Yeah, I like it too! I clicked it just for that name.
--
Worries go down better with soup. ~Jewish Proverb
|
|
Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
|
|
(2 of 3)
Re: Dublin Lawyer (shrimp and cream)
Apr 3, 2009 12:58 AM
|
|
What a cute name!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
|
|
|
scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
|
|
(1 of 3)
Dublin Lawyer (shrimp and cream)
Apr 3, 2009 12:23 AM
|
|
This is really good over pasta (I double the cream and add a few tablespoons of white wine). Add some broccoli for color.
1/4 c. salted butter
1 lb raw shrimp, peeled
1/3 c. Irish whiskey (or any of your choice but rye does work best, scotch works for those that like a little smoked taste)
1/3 c. heavy cream (1/2 & 1/2 works as does evaporated milk)
Melt the butter in a large saute pan. When the butter starts to foam, add the shrimp and quickly turn until the shrimp starts to color. Set the whiskey on fire, add the burning whiskey, then add the cream.
As an appetizer, it goes well with toasted rustic bread to soak up the juice.
A few drops of lemon goes very well. If you want some heat add a few drops of Tabasco.
For more shrimp flavor add the shrimp shells to the butter for a min. or so until they are pink. Put in strainer over pan and add the shell and press to get the juice and butter out (recommended).
I have not tried precooked shrimp.
I tried Irish cream once, it was a toss out.
|
|
|
|
