Creamy Vodka Lime Shrimps made with plump shrimps cooked in a delectable vodka sauce. It’s amazing over rice, pasta or sopped up with crusty bread rolls.
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 pasta) and I bet you’d agree this is the best seafood you’ve ever had.
This is a very quick and easy dish to make, using simple ingredients you probably already have. That is, of course, if you like to keep Vodka on hand for that screwdriver kind of fun night. If you don’t have on hand, 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. If you have a bunch of fresh basil or parsley 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
- 1/2 cup vodka
- 1/2 cup heavy cream
- fresh parsley or basil leaves, chopped
- 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 occasionally, 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 slightly thickened. Toss in parsley. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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