jmcquown wrote:
>
> 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

That's an option I could handle <g>. I always have sherry on hand for
cooking.

Sky

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