How to Make Drunken Shrimp
Spice up your shrimp with this absinthe-laced sauce
Absinthe, with its storied reputation and polarizing flavor, might not be the first thing you reach for when deglazing a panful of sizzling seafood. But we'll bet these spicy, saucy drunken shrimp (see the recipe) from chef Isaac Toups just might change your mind.
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After tossing the shrimp in a rub of toasted fennel, Aleppo pepper flakes and freshly ground black pepper, sear them, along with shallots and baby tomatoes, until golden brown. As the shrimp start to shrink in size, deglaze the pan with a strong, flavorful absinthe, and hang onto your eyebrows, because this is when the real fiery party begins. Wait for the flames to die down before finishing the dish with a splash of seafood stock and a few tablespoons of butter.
Serve the dish with warm, toasted French bread to sop up every last drop.
Get more easy shrimp recipes:
• Simple Shrimp and Garlic: A Match Made in Heaven
• The Ultimate Shrimp Scampi
• Sweet and Sticky Honey Shrimp