“Original recipe was from the Food Network courtesy of Emeril. Changed the recipe a bit to fit our tastebuds and let me just say, this is a terrific way to make shrimp. Presentation is good enough for a dinner party.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon butter
  • 14 cup shallot (finely chopped)
  • 1 teaspoon garlic (minced)
  • 12 tablespoon ginger (fresh minced)
  • 12 large shrimp (peeled & deveined)
  • 12 tablespoon Emeril's Original Essence (recipe is here on zaar)
  • 14 teaspoon salt
  • 12 tablespoon lemon juice
  • 18 cup Scotch whisky
  • 1 tablespoon honey
  • 12 cup heavy cream

Directions

  1. In a large skillet, melt the butter over medium-high heat.
  2. Add the shallots and cook until soft, about 2 minutes.
  3. Add the garlic& ginger, then saute for 1 minute.
  4. Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
  5. (about 2 minutes).
  6. Remove the shrimp from the pan with a slotted spoon and keep warm.
  7. Add the honey& cream to the pan and cook until thickened.
  8. Return the shrimp to the pan and stir well to coat.
  9. Serve immediately alone or over a bed of noodles or rice.

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