A Drunken Shrimp recipe? Yes, shrimp can be delicious grilled, sautéed, steamed, and in any number of preparations. But this is one of our favorites here at Food Republic HQ because it fits into our 7/20 roster, and because it’s so damned tasty.
Why are these drunken shrimp cooked with the head on? Well in part so you can see their eyes get all wobbly from slurping up the sake that’s used, along with honey, to give these shrimps some flavor.
But it’s also in keeping with the way shrimp is served in most of the world; our global neighbors like to slurp the juices from the head, which becomes an experience in itself with this recipe, but it also helps preserve the succulence of the shrimp during the cooking process.
The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.
- 3 tablespoons olive oil
- 12 U10 shrimp, peeled with head on
- 1 tablespoon honey
- 2 tablespoons sake
- 1 tablespoon butter
- 4 cups baby spinach
- 2 tablespoons lemon juice
- In a large bowl toss the shrimp and the olive oil and sprinkle with salt.
- Heat a saute pan over high heat. Add the shrimp and saute for 2 minutes on each side. Transfer to a large bowl.
- In the same pan, combine the honey, sake, and butter. Bring to a simmer and cook for 1 minute. Pour the mixture over the shrimp and toss with the baby spinach, lemon juice, and season to taste.