This week why not cook with booze rather than downing a dram with your dinner. Jumbo shrimp with a whisky sauce is a great spring dish and has the added bonus of leftover booze to make a night of it.
Giant Mexican shrimp cooked in Shinjiro Torii’s famed 12-year-old whisky
20 shrimp
1 lemon
1/2 cup of chicken bouillon
4 tablespoons of Yamazaki 12-year-old whisky
1 teaspoon of cornstarch
1 teaspoon of black pepper
Boil a pot of water adding pepper and lemon juice along with the rest of the lemon. Add the shrimp and boil them until the shells turn orange. Remove the shells from the shrimp and set aside.
Save 1/4 cup of the water in which the shrimp was cooked and set it aside. Pour the whisky into the water and filter the liquid by passing it through a sieve with a skillet underneath it. Add the cornstarch to the chicken bouillon and mix then add to the water mixture.
Bring the mixture to a quick boil reduce and taste. If needed add another tablespoon of whisky to the sauce.
Place the shrimp in the sauce for a minute remove the skillet from the heat and serve on a bed of rice.
The preparation time is 12 minutes and the cooking time is 15. Boozing afterwards may take longer.
Serves four.
