This recipe is so good, a new take on sauteed shrimp that ends up tasting subtly tropical even though you don't use pineapple or coconut. The whiskey, which is "steamed" in at the end of the cooking, gives the plump shrimp a sweet, earthy flavor while the chili rounds everything out with warmth.
I love this shrimp with fluffy, white rice or couscous. You could also pile a mound of them, over shredded lettuces dressed with a spiky vinaigrette and do the salad-thing. that is delicious too.
"Bourbon or whiskey, whatever kind you've got- but if you have neither I would use tequila over vodka and vodka over wine."
Notes: Olive oil is Extra-Virgin. Whiskey is Elijah Craig.
Ingredients: 2 lbs. large shrimp-tail-off, peeled and de-veined, 2 Tbsp. cornstarch, 1 tsp. garlic salt, 1 tsp. chili-lime seasoning, 1/2 tsp. cracked pepper, 2 Tbsp. olive oil, 1 generous shot whiskey or bourbon, 1 Tbsp. chopped fresh cilantro.
1. Run very cold water over the shrimp and make sure they are clean and de-veined well. Pat dry, and place in a bowl with the cornstarch, garlic salt and chili-lime seasoning. Toss and set aside for 30 minutes.
2. Heat the olive oil in a non-skillet or cast-iron skillet over medium-high heat until hot and glossy. Tip in the shrimp and cook for 3 minutes on one side before flipping over. They should only cook a total of 5-6 minutes or so. They are done when pink and bouncy-firm, no longer translucent.
3. Remove from heat and immediately add the cracked pepper and pour over the whiskey. Clamp on a lid to steam for 1 minute.
4. Toss one last time and serve right away, with a raining of chopped cilantro on top.