Yesterday was Ash Wednesday, the start of Lent, or otherwise known as seafood season. Taking advantage of the good deals on seafood, I picked up some shrimp for our “meat-free” dinner last night. In perusing my pantry, I noticed that I did not have any white wine. I was planning to marinate it white wine, garlic and a little olive oil. So, I went to plan B. I just recently bought a new flavored vodka by Pucker-Lemon Lust©. I’m thinking lemon goes well with seafood and used that instead. By golly – it came out pretty darn good. Here’s what I did and it was fast and easy.
Lemon Vodka Garlic Shrimp
1 lb. cleaned and deveined 30/40 shrimp
1/8 cup olive oil
1/8 cup Pucker Lemon Lust Vodka©
1 tbsp. jarred minced garlic
Combine all the above in a large Ziploc bag and let it marinate in refrigerator for ½ – 1 hour.
Heat a skillet to medium high heat. Add 2 tablespoons butter. When butter starts to bubble, add shrimp. Stirfry until shrimp are pink-it will be quick. Do not over cook. Remove from heat and place on platter.
I served it with a parmesan rice and broccoli side. I heated up a bag of baby broccoli florets, mixed w/ 2 cups of cooked rice, a couple tablespoons of butter and sprinkled with grated parmesan cheese. There was enough sauce from the shrimp to drizzle over the rice. Yummo!