Whiskey Shrimp
This Whiskey Shrimp has so many layers of flavour your guests will never guess you whipped it up in less than 30 minutes. You can make your sauce decadent with real cream or healthy with Greek yogurt.
Servings: 4 servings
Calories: 352kcal
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tablespoon vegetable oil
- 2 Tbsps butter
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 1 pinch dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Scotch Whiskey
- ½ cup dry white wine
- ½ cup chicken stock
- ¼ cup whipping cream or substitute no fat Greek Yogurt
- 2 tablespoon parsley choppped optional
- 2 Tbsps chives chopped optional
- 1 tablespoon corn starch
Instructions
- Heat oil and butter in a skillet over medium high heat.
- Sauté onion about 5 minutes. Add garlic and cook 1 more minute.
- Add thyme, shrimp and salt and pepper. Cook about 3 minutes, stirring. Shrimp should just be turning pink.
- Pour scotch whiskey over the shrimp and ignite. Shake the skillet til the flames subside. Remove shrimp from skillet and set aside.
- Dissolve 1 tablespoon corn starch in just enough of the chicken stock to make a pourable paste. Add white wine and remaining chicken stock to the skillet and boil until reduce by half. This should take 3-5 minutes.
- Add the corn starch slurry and stir until well mixed. Add whipping cream (or greek yogurt) and heat through while stirring. Return shrimp to the pan to reheat about 3 minutes more until shrimp is reheated and sauce has thickened.
- Transfer shrimp to serving dish with sauce and garnish. Serve over rice or pasta.
Notes
[nutrition-label]
Nutrition
Calories: 352kcal | Carbohydrates: 6g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 265mg | Sodium: 516mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g