Wednesday, November 7

Scotch-Glazed Shrimp

Dinner doesn't get much easier (or tastier) than this five-ingredient recipe for Scotch-glazed shrimp. I generally like to buy already peeled and de-veined shrimp, but it's worth taking a few extra minutes of prep work here by buying extra-large shell-on shrimp. The shells toast in the hot pan while the meat stays moist and succulent. At the last minute, a knob of butter and a few splashes of Scotch Whisky get added and form a rich, smokey sauce. I like to pile the shrimp on a platter or serve it family-style right out of the skillet for a fun (and messy) meal. Crusty bread must be served alongside to mop up any extra sauce.

Scotch-Glazed Shrimp:
  • Heat 1 tbsp. canola oil in a large, preferably non-stick, skillet over high heat.
  • Meanwhile, use the sharp tip of a knife to slice through the shell and down the back of 3/4 lb. of large shrimp and pull out the dark vein.*
  • Add the shrimp to the hot pan and season with salt and pepper.** 
  • Cook for 2-3 minutes, or until shells are golden brown and shrimp is starting to turn opaque.
  • Flip the shrimp to the other side and turn the heat down to medium-low.
  • Add in 2 tbsp. butter and 3 tbsp. Scotch.***
  • Let the sauce reduce for 2-3 minutes, or until the alcohol has absorbed.
  • Serve with crusty bread.

Serves two
*Or buy it this way, if you can find it. Often called "easy peel shrimp".
**I used course sea salt flakes.
***Remove pan from the stove before adding in the alcohol or it could flare up.