Drunken Shrimps

January 11, 2012

This is an adaptation of an Emeril recipe. You could use it as a fun alternative to shrimp cocktail at party, where it would be an interesting warm appetizer. It’s also good as party of bigger meal or even mixed into pasta for a dinner. I really liked the mixture of ginger, honey and whiskey used to make this dish.

You will need:

  • 2 T butter
  • 1/2 c shallot, minced
  • 2 cloves garlic, minced
  • 1 T fresh ginger, peel cut away and then minced (about 1-2 inches)
  • 2 t rosemary
  • 2 t cumin
  • 1 t ground coriander
  • 2 t oregano
  • 1 t cinnamon
  • 1/2 t salt
  • 1 lb large shrimp, peeled and deveined
  • 1 lemon, juiced
  • 1/4 c whiskey
  • 2 T honey
  • 1 c lite cream

Then you will…

  1. In a large skillet, melt the butter over medium-high heat. Add the shallots, garlic and ginger to the pan and cook until soft, about 2 minutes.
  2. In a small cup, combine the rosemary, cumin, coriander, oregano, cinnamon and salt.
  3. Add the shrimp to the pan with the spice mixture, lemon juice, and whiskey. Cook until the shrimp are pink and cooked through, about 2 minutes.
  4. Remove the shrimp from the pan with a slotted spoon and cover to keep warm.
  5. Add the honey and cream to the pan and cook until thickened.
  6. Add the shrimp back to the pan, and stir well to coat and warm through.
  7. Remove the pan from the heat and serve hot.


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