Noray recipes

Noray shrimps with whisky sauce

What if we told you that our shrimps are also great with a whisky sauce? Its flavor, sweet and clean, coexists in complete harmony with this delicious sauce created by David de Jorge.

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How to prepare the recipe of Noray shrimps with whisky sauce

Ingredients (for 4 people)

24 Noray raw shrimps with shell and head
4 tablespoons of EVOO
100 gr of butter
6 cloves of garlic, finely chopped
1 generous splash of whisky
Juice of 3 freshly squeezed lemons
Chives, finely chopped
Salt and pepper (to taste)

Elaboration

On a board, open the shrimps in two, and lengthwise, with a sharp knife.

For the sauce:

In a hot frying pan add 50 gr of butter, together with the garlic. Sauté everything.
When the garlic starts to brown, add the whiskey, the juice, and another 50 grams of butter. Pepper, to taste, letting it boil for a few minutes so that the sauce reduces and concentrates the flavor.

FINAL AND PRESENTATION:

Turn on the oven to preheat at 200ºC.
Season the shrimps generously on both sides.
In a large frying pan, brown the shrimps lightly with a pinch of EVOO, over high heat, on the flesh side, without letting them dry.
Place the shrimps on a baking tray, with the flesh side up, touching the bottom, and without crowding.
Pour half of the whisky sauce over the shrimps in the tray, and bake for 5 minutes.
Remove from the oven, add the rest of the hot sauce, and sprinkle with chopped chives.

Noray recipes

Noray shrimps with whisky sauce

How to prepare the recipe of Noray shrimps with whisky sauce

Ingredients (for 4 people)

Elaboration

Buy our Noray shrimps to make the recipe of Noray shrimps with whisky sauce

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