The Laird's Shrimp

This Scottish-inspired shrimp dish replaces the usual white wine with Scotch whisky, and the difference is remarkable. Three tablespoons of Scotch in that hot butter-garlic pan create a smoky, peaty sauce that clings to every shrimp.

A quarter pound of butter is generous for one pound of shrimp, and that’s by design. The butter, Scotch, and lemon juice form a glossy pan sauce that’s meant to be spooned over rice or sopped up with crusty bread. Don’t skip the lemon juice. It cuts through all that richness and keeps the dish from feeling heavy.

The key instruction here is “just until pink." Shrimp go from tender to rubbery in about 60 seconds, so stay at the pan and pull them the moment they curl and turn opaque.

Pro Tips

• Cook the garlic and onion low and slow until translucent. Burned garlic will ruin the entire sauce.
• Add the shrimp in a single layer so they sear instead of steam. If your pan isn’t big enough, work in batches.
• Use a decent blended Scotch. You don’t need single malt, but cheap Scotch tastes harsh when reduced.
• Have everything prepped and measured before you start. This dish moves fast once the shrimp hit the pan.

Variations

• Swap Scotch for bourbon for a sweeter, more caramel-forward sauce.
• Add a splash of heavy cream after the shrimp are done for a rich, Scotch cream sauce over pasta.
• Serve over a bed of buttery mashed potatoes to soak up every drop of that pan sauce.