Prawns in Whisky

Prawns in whisky

Here you have a good recipe for prawns with whisky, a dish really full of flavour and easy to make if you prepare it following the steps that we show you below.


  • 80 grams of shrimps or prawns
  • 1 green pepper
  • 1 red pepper
  • 1 white onion
  • 1 large tomato
  • 2 cloves of garlic
  • 20 millilitres of liquid cream
  • ½ glass of whisky
  • ½ teaspoon of sweet paprika
  • ½ teaspoon hot paprika (optional)
  • Chives or fresh parsley, chopped
  • 1 teaspoon sugar
  • Extra virgin olive oil
  • Salt to taste


  1. Peel the prawns and put them aside together with the shells and the heads. Chop all the vegetables: onion, garlic, tomato, green and red pepper.
  2. Put the oil in a large frying pan or casserole and sauté the shrimp shells and shells. Add salt and stir until the shells change color. Crush the heads to release their juices, then remove and strain the shells, the resulting umo is really full of flavour.
  3. In the same pan, lightly sauté the peeled prawns, add salt, stir again and then set aside in a bowl.
  4. In the same pan, cook the vegetables, add the chopped garlic and when it starts to release its aroma add the onion, when it starts to become transparent add the green and red pepper and finally the tomato.
  5. When the vegetables are almost ready, sprinkle a teaspoon of paprika; if you like it with a spicy touch, add ½ teaspoon of hot paprika and ½ teaspoon of sweet paprika, then stir well.
  6. Add the juice from the reserved shrimp heads. Stir, add the whisky and cook for a few minutes to allow the alcohol to evaporate.
  7. Blend the vegetables with a blender and to get a finer sauce you can pass it through a sieve, but this step is optional.
  8. Put the sauce back on the heat and add the cream, stir and cook over low heat for about 1 minute, season with salt.
  9. Add the prawns and remove the pan from the heat so that they cook with the heat of the sauce, then serve sprinkled with a little chopped parsley or chives.


  • You can substitute the whiskey for cognac, Noilly Prat or white wine.
  • Sauté the vegetables in the same pan in which you sautéed the prawns, this way you will take advantage of all the juices that may have been left in the pan from the shells, prawns and heads.
  • If when preparing this dish of prawns with whiskey you find a very acidic tomato, you can correct the taste by adding a pinch of sugar.
  • By cooking the prawns with the heat of the sauce preparation, you will get that they are not overcooked and remain juicy.
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