ChattyCathy wrote:
> Sky wrote:
>> ChattyCathy wrote:
>>> blake murphy wrote:
>>>
>>>> i have seen a recipe for drunken shrimp, calling for live shrimp
>>>> to be soaked in sherry. it recommended a screen for the top of
>>>> the bowl so the buggers couldn't jump out.
>>> Did you actually try the recipe? The shrimp we get here are frozen
>>> - I haven't seen a live shrimp in living memory...
>>>
>>> I do my version of "drunken prawns" sometimes... I usually marinate
>>> them (already dead, shelled and "deveined") in olive oil, garlic,
>>> ginger root and lemon juice for a few hours and then saute them in
>>> a skillet with some chopped onion ... Once they are nicely "pink" I
>>> throw a "splosh" of tequila on them and then I get DH to ignite it
>>> (that's *his* job). Once the flames have gone out, I add a cup or
>>> two of heavy cream to the skillet (depends how many prawns you are
>>> making) - add herbs of choice, then simmer cream until it "reduces"
>>> a bit.... I throw the shrimp back into the skillet, and stir them
>>> into the cream - just long enough to re-heat them. You can add an
>>> extra splosh of tequila to the "sauce", but its up to you ;)
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> This sounds OH-SO Good ;) I'm gonna give this a try soon. Do you
>> think vodka would substitute well instead of the tequila? I don't
>> typically keep tequila on hand.
>
> Dunno. Tequila adds a distinct "flavor" - whereas vodka, IMHO, tastes
> and smells like "nothing but alcohol" - but you could give it a try as
> it it would certainly ignite ;)

I would consider using the sherry. A sherry cream sauce sounds good to me
:)

Jill