By Ernest Barteldes
Life is interesting sometimes. Last Friday fell on St. Patrick’s Day, which meant – at least in New York on a Friday night – the mindless habit of bar-hopping until your face (or liver) goes green. I haven’t done that in a very long time – I will stop by a bar after work, have a drink or two and then simply head home – let the amateurs take over the bars and act stupid for the night.
But I did want to celebrate my Irish heritage without breaking our red meat-free tradition Renata and I created in an almost impromptu manner a couple years ago – whenever we don’t go out on Friday, I cook a fish dinner with salad and we watch a movie or whatever TV show we are into at the time (yes, thanks to on demand both on Verizon and Amazon, we have plenty of choices). As a result, as everyone was searching for a place to eat corned beef and cabbage, I looked a little deeper and found a lovely recipe involving white rice, shrimp and yes, some Irish whiskey.
What I found surprised me – the recipe was called a Dublin Lawyer, and if anyone can tell me what the connection is please comment below: I have no idea what cream, whiskey and shrimp over rice have to do with the law world, but I must say it is a delicious option for St. Patrick’s Day, and it is quite easy to prepare: Cook the rice, saute the shrimp, prepare the sauce and voila – a gourmet dish within a few minutes.
Similarly to the Polish salmon dish I posted a couple of weeks ago, this was something that came up after just a little bit of searching – and like the previous recipe, it is a dish I am looking forward to preparing quote often.
(source: A Healthy Life For Me)
- ½ cup unsalted butter
- 1 tablespoon of Kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon red cayenne pepper
- ½ teaspoon paprika
- 1 pound of lobster or langostino or shrimp(peeled and deveined)
- ½ cup Irish Whiskey
- 1 cup heavy cream
- Chopped chives
- 2 cups of cooked rice.
If you are using lobster, cube meat. If you are using Jumbo shrimp cube.
- In a large metal saucepan over medium-high heat, melt butter.
- Add lobster, langostino or shrimp and season with salt, pepper, cayenne and paprika.
- Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood.
- Remove seafood from pan and reserve on a plate.
- Gently add whiskey to pan.
- Tilting the skillet slightly, allow whiskey to catch fire.
- Allow whiskey to burn for about a minute and then cover the pan, allowing the alcohol to burn off.
- Add cream and simmer for 3-5 minutes or until starts to thicken.
- Add seafood back into saucepan and toss to coat.
- Spoon rice in bowl and top with a spoonful of seafood.
- Top with a sprinkling of diced chives