Seafood is a popular protein of choice for Valentine entrées due to its association for being an aphrodisiac. Here's a quick, easy-to-make delectable dish you can prepare for that Valentine's dinner. True or not, its a no-brainer fact that any healthy light meal would make anyone feel energized and not sluggish. But if you want to go down the rabbit hole into the nutritional science of it, most seafoods are rich in iodine and iodine deficiency is a documented sex drive reducer...so you have that. For this, recipe we're spiking it up with a wee dram to make it even sexier.
Don't sweat the ingredients, check the fridge and your pantry, use what you have. Rest assured this recipe would work perfectly with any seafood: shrimp, fish, clams, squid, lobster, scallops or combined. Now why Glenfiddich? Back story, in one of my trips to the liquor store, they gave me a sample size Glenfiddich 12 to try as part of their promotion. Having tried it long before, the sample sat on my liquor cabinet for years. Glenfiddich is what I would call a friendly whisky (both to the palate and in the pocket). A great entry-level for those who want to try their first single malt. It is overall mellow, no off-putting strong flavors, fruity with a hint of sweetness. However, what's remarkable with this subtle dram is the pear flavor which renders just the right note of sweetness this dish needs . I have tried preparing the same before with vermouth but have found my sweet spot with the Glenfiddich 12.
Ingredients:
1 Lb. Shrimp (Shelled & Deveined)
8 Cloves Garlic (Thinly Sliced)
As Needed EVOO (Extra Virgin Olive Oil makes for a richer flavor)
Butter
As Needed Salt & Freshly Ground Pepper
1 Tbsp. Lemon Zest
1 Tbsp Lemon Juice (Fresh)
2 to 3 Tbsp. Capers
1 & 1/2 Shot Glenfiddich 12 (or any fruity mellow whisky)
4 Fillets Anchovies
Garnish Herb of Choice (Chopped coarsely)
Optional Red Pepper Flakes
*Tip: Most crustacean allergies are triggered by undercooking. Dissect the shrimp to divide into two halves to ensure even cooking.
Directions:
Drizzle EVOO to a pan over medium heat. Sauté the garlic to brown, skim the browned garlic and set aside.
On the same pan sauté the anchovies until it dissolves (this provides the umami base flavor and aroma). Adjust the heat on low and add in the butter while lightly stirring to incorporate. Pour in the whisky and continue to stir, cover the pan and allow to simmer for 3 minutes.
Still on low heat, add the shrimp making sure it is evenly covered with the buttery oil. Cover and simmer until the shrimp changes color and drizzle with lemon-simmer covered for another 3 minutes.
Add in the capers, lemon zest and freshly ground pepper to taste. The anchovies and the natural salinity of the shrimp provides saltiness to the dish, but you may add salt as preferred.
Serve warm or cold as hors d'oeuvres on crostini or warm as a main dish with pasta.
Aperitif & Digestif:
There is something with Yamazaki that holds well with seafood dishes, just the right amount of complexity with that notable rich dark cocoa finish on the 12 and deep espresso on the 18.
Yamazaki 12 & 18
ABV 43%
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