These right here? These creamy vodka lime shrimps, my friends, will be the only way you’d want to eat shrimps from this point forward.
Bold statement, I know, but please! Take a bite of the succulent shrimps, sop up a crusty chunk of french roll in that sauce, or slather the whole delicious mess over rice (or noodles!) and I bet you’d agree this is the best shrimp dish you’ve ever laid on your lips.
This is a very quick and easy seafood dish to make, using simple ingredients you probably already have.
That is if you are one of those, ahem, who keep Vodka on hand for those screwdriver kinds of nights. If you aren’t, this recipe is worth buying a bottle for (and this –>one, too!).
The recipe starts with cooking the shallots in butter and olive oil for a good 3 to 5 minutes to draw out their natural sweetness. A generous heap of garlic is added for a boost of flavor and aroma, a few squeezes of lime juice over the shrimps to brighten up the whole dish with a bit of tang, and a healthy splash of Vodka to stabilize the heavy cream and keep it from curdling in the citrus acids. And the heavy cream? For a rich and creamy sauce to
die live for! If you have a bunch of fresh basil or parsley leaves in the fridge, julienne and toss them in just before serving for a nice, earthy scent. Enjoy!
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots, peeled and finely chopped
- 4 cloves garlic, peeled and minced
- 2 pounds shrimps, peeled, deveined, leaving tail intact
- salt and pepper to taste
- juice and zest of 1 lime
- ½ cup vodka
- ½ cup heavy cream
- fresh parsley or basil leaves, chopped
- Rinse shrimps and drain very well.
- In a wide pan over medium heat, combine olive oil and butter. Heat until butter begins to melt. Add shallots and cook, stirring regularly, for about 3 to 5 minutes or until soft and golden Add garlic and cook, stirring regularly, for about 40 to 50 seconds or until aromatic.
- Increase heat to high. Add shrimps and cook, stirring regularly, until color begins to change to pink. Add lime zest and juice. Season with salt and pepper to taste.
- Add vodka and cook for about 1 to 2 minutes or until reduced to half. Add heavy cream and continue to cook for about 2 to 3 minutes or until slightly thickened. Toss in parsley. Serve hot.