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Dublin Lawyer (Shrimp or Lobster in Irish Whiskey and Cream)

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Ingredients

1 lb shrimp peeled and deveined or lobster meat
4 tbsp unsalted Irish butter
2 tbsp shallots finely chopped
2 cloves garlic minced
2 tsp paprika
Dash of cayenne pepper or a bit more if you like a kick
freshly ground black pepper
1 tsp salt (or to taste)
1/2 cup Irish whiskey
1 ½ cups heavy cream
1-2 tsp fresh lemon juice
2 tbsp chopped parsley plus a little for garnish

Instructions

If you are using lobster, chop meat into bite sized pieces.
In a large saucepan over medium-high heat, melt butter. Add shallots and garlic. After 2-3 minutes, add lobster or shrimp and season with salt, pepper, cayenne and paprika.
Saute the shrimp for around 3-4 minutes or until cooked. (If using already cooked lobster meat just warm through.) Remove seafood from pan and reserve on a plate.
Slowly add whiskey to pan. Light the whiskey (use a long match or fire starter) and allow the alcohol to burn off. This should take just a few minutes. BE VERY CAREFUL - WHISKEY BURNS HIGH
Add cream and simmer for 3-5 minutes or until starts to thicken. Add lemon juice and parsley. Add seafood back into saucepan and toss to coat and warm.
Top with a sprinkling of parsley.

Notes

Serve with a nice crusty bread, rice or pasta.

'Dublin Lawyer', is said to be named after the affluent and drunken attorneys that were around Dublin 200 years ago. A great dish to serve on St. Patrick's Day!

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