Whiskey Shrimp


So, fiiiiiinally I am getting off my tuchas and putting something on this blog. Sorry for the delay; I’ve been busy with work and silly things as such.
O.K. So, you really have to try this dish. It’s so easy. Tonight, after work, I took a different bus home, so that I could pass by the local QFC to buy some juice, in order to continue making my breakfast smoothies (just blended grapefruit juice, a banana, maybe a few grapes, and some berries I had frozen from last year that had been taking over my freezer a little too long). I’d been wanting to make a shrimp dish that my best friend (now living in Barcelona–happy-go-lucky thing) made me years ago. I don’t know what it was. Laziness? Too busy? Who knows? But for whatever reason, the only time I ever made it was for my mom when I went back to Louisiana. She loves the stuff. Anyhoo, this local QFC just so happened to have shrimp on sale; I had everything else at home. So why not? It was just as I remembered: easy and deeeelicious. So here ya go. No excuses for you; you MUST try this at home. You can decide on your own measurements. Here are mine, more or less.

Whiskey Shrimp

About 15 medium-size raw shrimp (peeled)
1 clove garlic (mashed)
1 tblsp. sliced leeks
salt & pepper to taste
1 tblsp. sour cream*
1/8 cup whiskey (or more depending on your taste)
Shredded parmesan cheese
Chopped cilantro
Olive Oil

Heat up your skillet to medium and then drizzle in about one tablespoon of olive oil. When hot, add leeks and garlic. After about one minute, add shrimp. Cover and cook until shrimp begins to fully turn pink. Add whiskey and ignite. When flame subsides, add sour cream and salt & pepper. You can always add more whiskey and/or cream to have additional sauce in which to sop up your bread. Place shrimp on a bed of rice, noodles, or, as I did, spinach. Sprinkle with cilantro and cheese. As shown in the photo, I’ve put it on a bed of spinach with several spears of steamed asparagus and a sourdough roll as accompaniments–and of course 1 or 2 glasses of wine.
* I used soft Greek cheese this time, but, in the past, I have used sour cream and/or whipping cream.

3 Replies to “Whiskey Shrimp”

  1. This whiskey shrimp is to die for! I loved it when Julsey made it for me (the mom), and I’ve made it several times myself, yum yum. Of course, it does help if you are across the street from the Mediterranean Sea and can go hang out before/after your delicious meal! Enjoy!

  2. What a lovely time you are having, and such good eats! I know I left Seattle and environs for the home state of Louisiana (!!!???!!!), and you can find some mighty fine eats in Cajunland……I do miss the freshness and fun of Pike Market, all the lovely variety of food to be found in supermarkets (not to mention Uwajimaya and other ethnic markets), and the delicious cuisine from around the world in the multitude of ethnic restaurants. I also miss the never-ending and fascinating supply of entertainment and gorgeous scenery. Too bad about the weather, gotta have my sun! As far as “city life” around here, unless you live directly in New Orleans (and it’s not easy to LIVE in the Big Easy), culinary delights in all their various and glorious diversities are not readily available in my particular part of the deep South; so, I must live and dine vicariously through you and your friends and cohorts. Keep up the good work, I am being well winded, dined and entertained, and it’s not making me gain an ounce!

  3. These last two entries made me tear up! You DOOO live to far away, as I remind you most every day, care to do something about it, ha. It’s so nice to know that the previous generations (men and women foodies) have made such an impression on your food thoughts and actions. Paw paw would have been proud of you going to the Mariners-Yankee game, I’m sure his spirit somewhere in the universe is so happy that you went. Shane is right, keep them thar entries comin’!

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