Shrimp in Whiskey Sauce (Langostinos al Whisky)

5 from 1 vote

Shrimp in Whiskey Sauce (Langostinos al Whisky)

Shrimp in whiskey sauce is an easy and impressive dish that you can serve with just about anything! Round it out with other tapas to create a mouthwatering Spanish feast.

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Spanish

Servings: servings

Calories: 477.72kcal

Author: Lauren Aloise

Ingredients

16 jumbo shrimp or prawns raw and ready to cook
¼ cup extra virgin olive oil
3 cloves garlic minced
1 cup whiskey
¼ cup freshly squeezed lemon juice from 2 lemons
½ cup unsalted butter
2 tablespoons fresh parsley chopped
1 pinch salt to taste

US Customary - Metric

Instructions

Heat the olive oil in a large, wide skillet over a high heat. When the oil is almost smoking but not quite, add in the prawns and cook for about 40 seconds per side, moving them around to coat them in the oil. Be careful not to crowd the pan.
Add the garlic and give everything a quick sauté, then remove the prawns with a slotted spoon and set them aside on a plate.
Pour the whiskey into the pan and lower the heat. Simmer until the sauce has reduced by about one third. Add the lemon juice and let it simmer for a few more minutes.
Add the shrimp back and coat with the sauce, then add the butter and parsley. Cook until the butter has melted, and stir gently to combine.
Season with salt to taste and serve immediately. Enjoy!

Notes

In Spain, it is typical to buy the prawns whole (with heads attached), and not to devein them or peel them prior to preparing. This will give the sauce a richer flavor, but you need to be sure they are fresh. You may also choose to buy them already shelled and deveined if you prefer.
Be careful not to overcook the shrimp, or they may get tough and rubbery. Shrimp are cooked when they are opaque and have turned pink.
Another great thing about this recipe is that the sauce can be used for other proteins as well, such as swordfish, chicken, and rabbit.

Nutrition