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● Shrimp alla Vodka
3 tablespoons butter, divided
1⁄2 onion, chopped
1⁄2 carrot, chopped
1 small stalk celery, chopped
1⁄2 cup vodka, divided
2 tablespoons dry Marsala
2 tomatoes, roughly chopped
salt
1 pound shrimp, peeled and deveined
In a skillet over medium heat, warm 2 tablespoons of the butter. Add the onions, carrots and celery and cook for 3 minutes. Add 1⁄4 cup of the vodka to the skillet, being careful as it will light on fire. After the fire has subsided, add the wine and cook until the liquid has evaporated.
Add the tomatoes, season with salt and add 11⁄4 cups of water. Cook for 30 minutes. Filter the sauce through a sieve into a bowl and set aside.
In a second skillet, over medium-high heat, warm the remaining butter. Add the shrimp and sauté for 30 seconds. Add the remaining vodka to the skillet, being careful as it will light on fire. After the fire has subsided, cook the shrimp until pink. Using a slotted spoon, distribute the shrimp evenly among 4 individual plates and keep warm.
Add the sauce to the skillet with the remaining shrimp cooking liquid. Cook over medium heat until it reduces by 1⁄3. Spoon some of the sauce on top of each plate of shrimp. Serve immediately. ● Serves 4
