I call this West of Ireland shrimp because I’m a long way from Erin’s shore and I don’t have any Dublin Bay prawns where I live. The recipe is in the style of an Irish prawn recipe I have and I deem it suitable for celebrating St. Patrick’s Day for those who might want a change from corned beef and cabbage. Get big plump shrimp for this, about 20 to 24 per pound.

It’s terrific with my low carb Irish Soda Bread to soak up the delicious butter sauce. Happy St. Patrick’s Day to all who celebrate. Incidentally, I made my soda bread in a muffin pan so it makes even-sized servings with a nice crust all around it.

1 lb. Large Shrimp in shells
1 stick Butter
1 teaspoon Garlic, minced (about 2 cloves)
1 teaspoon Tabasco Sauce or Chili Oil
1 teaspoon Olive Oil
1/2 teaspoon crushed Red Peppers
2 tablespoons Irish Whiskey
Pinch of crushed Celeriac

Peel and devein shrimp, rinse, and put in a sealable quart plastic bag. Add Olive oil, crushed red peppers, and garlic. Seal and turn the bag over several times to coat all the shrimp.

In a saucepan, add the Chili Oil or Olive Oil, Tabasco sauce and Irish Whiskey. Stir and cook until the liquid is reduced by about 1/4. Add butter and Celeriac and stir together until it looks creamy.

Lower heat to a simmer and add shrimp with the oil. Cook until you can see the pink on the bottom side, then turn them over and cook the other side. About two to three minutes.

Transfer shrimp to serving dishes. Add a bit of parsley to bring a touch of color if you wish. Serve with cauli-rice, zucchini pasta, or Irish Soda Bread. Makes about 3 servings.

Nutrition Information per serving:
Calories: 446.3 Fat:32.3 g Net Carbs: 0.4 g Protein: 32.0 g