Dublin Lawyer (Shrimp or Lobster in Irish Whiskey and Cream)
Overview
Ingredients
Instructions
Notes
Comments & Reviews (0)
Ingredients
Ingredients
- 1 lb shrimp (peeled and deveined or lobster meat)
- 4 tbsp unsalted Irish butter
- 2 tbsp shallots (finely chopped)
- 2 cloves garlic (minced)
- 2 tsp paprika
- Dash of cayenne pepper or a bit more if you like a kick
- freshly ground black pepper
- 1 tsp salt (or to taste)
- 1/2 cup Irish whiskey
- 1 ½ cups heavy cream
- 1-2 tsp fresh lemon juice
- 2 tbsp chopped parsley (plus a little for garnish)
Instructions
- If you are using lobster, chop meat into bite sized pieces.
- In a large saucepan over medium-high heat, melt butter. Add shallots and garlic. After 2-3 minutes, add lobster or shrimp and season with salt, pepper, cayenne and paprika.
- Saute the shrimp for around 3-4 minutes or until cooked. (If using already cooked lobster meat just warm through.) Remove seafood from pan and reserve on a plate.
- Slowly add whiskey to pan. Light the whiskey (use a long match or fire starter) and allow the alcohol to burn off. This should take just a few minutes. BE VERY CAREFUL - WHISKEY BURNS HIGH
- Add cream and simmer for 3-5 minutes or until starts to thicken. Add lemon juice and parsley. Add seafood back into saucepan and toss to coat and warm.
- Top with a sprinkling of parsley.
💡 Chef's Tip
Serve with a nice crusty bread, rice or pasta.
Ingredients
Ingredients
- 1 lb shrimp (peeled and deveined or lobster meat)
- 4 tbsp unsalted Irish butter
- 2 tbsp shallots (finely chopped)
- 2 cloves garlic (minced)
- 2 tsp paprika
- Dash of cayenne pepper or a bit more if you like a kick
- freshly ground black pepper
- 1 tsp salt (or to taste)
- 1/2 cup Irish whiskey
- 1 ½ cups heavy cream
- 1-2 tsp fresh lemon juice
- 2 tbsp chopped parsley (plus a little for garnish)
Instructions
- If you are using lobster, chop meat into bite sized pieces.
- In a large saucepan over medium-high heat, melt butter. Add shallots and garlic. After 2-3 minutes, add lobster or shrimp and season with salt, pepper, cayenne and paprika.
- Saute the shrimp for around 3-4 minutes or until cooked. (If using already cooked lobster meat just warm through.) Remove seafood from pan and reserve on a plate.
- Slowly add whiskey to pan. Light the whiskey (use a long match or fire starter) and allow the alcohol to burn off. This should take just a few minutes. BE VERY CAREFUL - WHISKEY BURNS HIGH
- Add cream and simmer for 3-5 minutes or until starts to thicken. Add lemon juice and parsley. Add seafood back into saucepan and toss to coat and warm.
- Top with a sprinkling of parsley.
Chef's Tip
💡 Chef's Tip
Serve with a nice crusty bread, rice or pasta.
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