THE RECIPE JOURNAL · Main Course
Shrimp with a Splash of Spirits
This dish combines succulent shrimp with a hint of your favorite spirit, adding a delightful twist to a classic seafood meal. It’s quick to prepare and perfect for impressing guests or enjoying a flavorful weeknight dinner.
FROM THE KITCHEN • Shrimp with a Splash of Spirits
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by seasoning the shrimp with a little salt and pepper, then set them aside. In a saucepan over medium heat, melt 2 tablespoons of butter. Once melted, stir in the lemon juice, steak sauce, Worcestershire sauce, and your choice of sherry or Madeira. In a small bowl, mix the flour and water until smooth, then slowly whisk this into the sauce. Keep stirring until the sauce thickens up and becomes nice and smooth. If it feels too thin, add a bit more steak sauce; if it’s too thick, splash in a little more sherry. Keep the sauce warm while you cook the shrimp.
02
Step 2
Heat the remaining 2 tablespoons of butter and a bit of canola oil in a large skillet over high heat. When the butter has melted and the pan is hot, toss in the shrimp. Cook them, stirring occasionally, until they turn pink and opaque—this should take about 5 minutes. Transfer the shrimp to a warm serving plate, pour the sauce over the top, and serve right away while it’s hot.
Why you’ll love it
This dish combines the natural sweetness of shrimp with a subtle kick from the spirits, creating a unique and flavorful experience. It’s quick to prepare and perfect for both weeknight dinners and special occasions. The balance of flavors makes it a crowd-pleaser every time.
How to serve
Serve this dish over a bed of steamed rice or alongside garlic butter pasta to soak up the delicious sauce. A fresh green salad or roasted vegetables also complement the flavors well, adding brightness and crunch to the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop or in the microwave to avoid toughening the shrimp. Avoid freezing, as shrimp can become rubbery after thawing.
