Prawns in whiskey sauce recipe
Last Updated on
Total: 1 h 10 min Diners: 4
In places like Spain, where we like a big meal more than a child likes a pacifier, it often happens that the kitchen seems to be punished. It is not something premeditated, in fact, those of us who organize the feast and get into the kitchen often forget that the party also goes with us, that the ideal would always think of dishes that ten minutes before the guests arrive allow us to hang up the apron, take a quick shower and from there enjoy the dinner working the least.
And to make this possible, recipes that can be prepared in advance in the absence of a little touch or final assembly are appreciated. For that, this recipe for shrimp in whiskey sauce is always a hit.
If you prepare this dish in advance, make the sauce and reserve the shrimp after sautéing them in the pan, don’t add them to the sauce. When you are going to serve the dish, the only thing you will have to do is to heat the sauce first and, at the last moment, add the shrimp. This way, the shrimp will cook just the right amount of time and you will get juicy shrimp.
In the hypothetical case that sauce is left over, which is not easy because it is one of these recipes with which the dishes return clean to the kitchen, you can use it to accompany a white fish cooked on the grill or steamed. You can also add it to a pasta dish or rice.
Preparation of the Prawns in whiskey sauce
. Ingredients
Prawns or shrimps, 800 g Onion, 1 green bell pepper, 1 red bell pepper, 1 large tomato, 1 garlic, 2 cloves Liquid cream, 200 ml Whisky, ½ glass Sweet paprika, ½ teaspoon Hot paprika, ½ teaspoon (optional) Sugar, 1 teaspoon Salt Extra Virgin Olive Oil Chives or chopped fresh parsley
Step 1
Peel the shrimp and reserve the shrimp, shells and heads. Chop all the Vegetable Recipes: garlic, onion, green and red bell pepper and tomato.
Step 2
In a large frying pan or casserole put oil and sauté the shrimp shells and heads. Salt and stir until the shells change color. We crush the heads so that they release the juice. Remove and collage the shells, this resulting juice is liquid gold! it is full of flavor.
Step 3
In this same skillet we sauté lightly the peeled prawns, add salt and give them a couple of turns; do not do them too much, because they will finish cooking in the sauce. Set aside.
Step 4
In the same frying pan poach the Vegetable Recipes. the Vegetable Recipes, in this way, we will take advantage of all the juices that may have been left in the pan from the shells and heads and shrimp. Add the chopped garlic, when it starts to give off its aroma add the onion, when it starts to become transparent add the green and red bell pepper and finally add the tomato. If it is a very acid tomato we can correct it by adding a pinch of sugar.
Step 5
When the Vegetable Recipes are almost done, sprinkle a teaspoon of paprika.strong>spicy paprika; if you like it with a spicy touch, add half a teaspoon of hot paprika and half a teaspoon of sweet paprika. Stir well.
Step 6
Add the juice from the shrimp heads we had reserved. Stir. Add the whisky and let it cook for a few minutes to evaporate the alcohol.
Triturate all the Vegetable Recipes with the blender and to obtain a finer sauce we can pass it through a chinois or strainer, but this step is optional.
Put the sauce back on the heat and add the liquid cream. Stir and let it simmer for about 10 minutes. Add salt to taste.
Step 7
Add the shrimp and remove from the heat./strong>and remove from the heat so that they are done with the heat of the sauce and do not overcook, thus, we will get a very juicy shrimp. When serving, sprinkle with a little chopped chives or parsley.
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