I call this dish Lime Rickey Shrimp,
not just because I like rhythm of the words as they roll off my lips,
Gonna make some lime-rickey-shrimp lickety-split,
or that it has intrigue:
like the name of a sketchy operative in a British spy novel, but for the cocktail-like combination of fresh lime and vodka that I use to splash onto shrimp as it cooks.
Now, before you say, not my Ketel One!
I must point out, it takes only 4 Tablespoons for the recipe.
Then, why even bother with the vodka?
Well, it acts as a good vehicle for expanding the flavor of the lime, and leaves a clean finish on the shrimp. Unlike cooking with a sauterne or sauvignon blanc, which adds its own more complex “winey” overlay to a dish, the vodka seems to intensify the other flavors at hand—in this case, shrimp, leeks, and lime—before it vanishes in the quick saute. In just minutes, briny shrimp sauce up with sweet leek and lime.
And, you’ll detect a trace of something mineraly, something alcoholic, left behind; that’s intriguing.
Lime Rickey Shrimp
1 Tablespoon Olive Oil
1 teaspoon Lime zest
Â½ lb. large (26-31ct.) raw Shrimp, peeled and deveined
Salt and Black Pepper to taste
1 Tablespoon Butter
1 cup chopped Leeks
4 Tablespoons Lime Juice (1 lime should do the trick)
4 Tablespoons Vodka
2 Tablespoons chopped Italian Parsley
1 cup cooked jasmine rice
In a small bowl, add olive oil and zest. Add a little salt and a few grindings of black pepper, and stir. Add the shrimp and gently toss so that the olive oil and zest coats each piece.
In a separate bowl, measure in the lime juice (one entire lime will yield 4+ Tablespoons.)
Scrape any residual pulp into the bowl. Add the vodka and stir together: hereâ€™s the rickey.
Melt butter in a skillet under medium heat and sautÃ© leeks until soft, about 3 minutes. Push leeks to the side of the skillet, and increase heat. Add shrimp and quickly sautÃ©â€”about a minute and a halfâ€”then flip them and repeat. Shrimp will be a bright pink.
Do not crowd the shrimp in the pan.
Pour in the rickey. Stir and shake it all around the shrimp and leeks, coating, glazing, browning, reducing. This, too, is done with speedâ€”another minute. Add the chopped Italian Parsley and pour over a bed of rice.
Serves 2 generously