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Shrimp Marinated in Vodka and Lime

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Shrimp and Vodka - are you mad?! A simple yet indulgent dish that all seafood lovers will enjoy. Buy shrimp with shell, veins and tail intact because if they are removed before being marinated the shrimp may overcook.

Shrimp and Vodka - are you mad?! A simple yet indulgent dish that all seafood lovers will enjoy. Buy shrimp with shell, veins and tail intact because if they are removed before being marinated the shrimp may overcook.

Ingredients

Serves: 6

Metric Cups
  • 500 grams shrimp (approx, tails, shell and vein intact)
  • 250 millilitres vodka (Vladivar or any good quality vodka)
  • 250 millilitres white wine (a dry white wine is preferred)
  • 100 millilitres lime juice (freshly squeezed)
  • 1 lime (rind of, peeled in large strips - so they can be easily removed)
  • unsalted butter (10 generous cubes)
  • fresh coriander (a generous fistful)
  • olive oil
  • salt
  • pepper
  • 17⅔ ounces shrimp (approx, tails, shell and vein intact)
  • 9 fluid ounce vodka (Vladivar or any good quality vodka)
  • 9 fluid ounce white wine (a dry white wine is preferred)
  • 4 fluid ounce lime juice (freshly squeezed)
  • 1 lime (rind of, peeled in large strips - so they can be easily removed)
  • unsalted butter (10 generous cubes)
  • cilantro (a generous fistful)
  • olive oil
  • salt
  • pepper

Method

Shrimp Marinated in Vodka and Lime is a community recipe submitted by sethyoung and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine Vodka, white wine, lime, pepper and shrimp (do not de-shell or de-vein yet), cover with cling film and leave to marinade in the refrigerator for a couple of hours (I wouldn’t advise any longer because the acidity from the lime will slowly cook the shrimp)
  • Bring marinated shrimp out of the refrigerator and allow them to come to room temperate. If your shrimp are VERY fresh, you can try them at this stage to check for seasoning – adjust accordingly. (Do so at own risk and not advised if pregnant!)
  • Remove shrimp and lime rind from marinade. You can now de-shell and de-vein the shrimps but leaving tails intact. Lime rind is no longer needed so can be discarded.
  • Place marinade in a pan and slowly bring to a simmer; reduce by around a third. Season with salt and a touch of pepper.
  • Slowly introduce the butter to the reduced marinade and thoroughly whisk. Combine cube by cube, patiently, until all is incorporated, add a generous amount of coriander and take off heat.
  • Season shrimp with salt and, again, a touch of pepper.
  • Bring a heavy-based grill pan to a medium-high heat, brush with olive oil and use to cook shrimp. Cooking time depends on size of shrimp but should take no longer than 4 minutes – they cook, like most shellfish, very quickly. Alternatively, the shrimp can be cooked under a grill.
  • Slowly reheat sauce and serve simply accompanied by steamed rice, alone as a starter and with a Vodka as an aperitif (if you dare!). More coriander to present – and because there can simply never be enough of it!
  • Enjoy
  • Combine Vodka, white wine, lime, pepper and shrimp (do not de-shell or de-vein yet), cover with cling film and leave to marinade in the refrigerator for a couple of hours (I wouldn’t advise any longer because the acidity from the lime will slowly cook the shrimp)
  • Bring marinated shrimp out of the refrigerator and allow them to come to room temperate. If your shrimp are VERY fresh, you can try them at this stage to check for seasoning – adjust accordingly. (Do so at own risk and not advised if pregnant!)
  • Remove shrimp and lime rind from marinade. You can now de-shell and de-vein the shrimps but leaving tails intact. Lime rind is no longer needed so can be discarded.
  • Place marinade in a pan and slowly bring to a simmer; reduce by around a third. Season with salt and a touch of pepper.
  • Slowly introduce the butter to the reduced marinade and thoroughly whisk. Combine cube by cube, patiently, until all is incorporated, add a generous amount of coriander and take off heat.
  • Season shrimp with salt and, again, a touch of pepper.
  • Bring a heavy-based grill pan to a medium-high heat, brush with olive oil and use to cook shrimp. Cooking time depends on size of shrimp but should take no longer than 4 minutes – they cook, like most shellfish, very quickly. Alternatively, the shrimp can be cooked under a grill.
  • Slowly reheat sauce and serve simply accompanied by steamed rice, alone as a starter and with a Vodka as an aperitif (if you dare!). More coriander to present – and because there can simply never be enough of it!
  • Enjoy
  • Tell us what you think

    What 1 Other has said

    • This is a very confusing recipe. I see on the Metric recipe that you use Coriander but when I switched to Ounce recipe the Coriander now reads Cilantro. Having never used Coriander I really was confused. I chose to use it just praying it was going to be fine. Good recipe, and very similar to White Wine Butter sauce so I used my instincts and it turned out ok.

      Posted by Lady warrior on 5th September 2013
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