Oh carp - I don't have ANY recipes that call for Scotch.

Wendy, maybe nothing with Scotch in it, but Linda is a wealth of information and I bet she comes up with something very good that you can find a recipe for.

BTW, good to see you here again.

LOL Wendy!!!!

Great to hear from you......hope all is well

LOL Wendy. Good one, but, what about butterscotch something? Or scotched eggs? Hmm... I'd have to put on my thinking cap for that one. No brown liquors here, cept Kahlua....ever.size>

This one gets great reviews by me, even from non Scotch drinkers. I've bumped up the portions and done it as a main course because I'm not sure what else to serve with it.

Drunken Shrimp
Recipe courtesy Emeril Lagasse, 2001

Prep Time: 15 min
Inactive Prep Time: 0 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings

Ingredients
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1 pound large shrimp, peeled and deveined
1 tablespoon Emeril's Original Essence, recipe follows
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/4 cup Scotch whisky
1/2 cup green ginger wine
2 tablespoons honey
1 cup heavy cream
2 cups fresh watercress, rinsed and dried
8 lightly buttered, toasted croutons

Directions

In a large skillet, melt the butter over medium-high heat. Add the shallots to the pan and cook until soft, about 2 minutes. Add the garlic and ginger, and saute for 1 minute. Add the shrimp, Essence, salt, lemon juice, whiskey and ginger wine to the pan and cook until the shrimp are pink and cooked through, about 2 minutes.

Remove the shrimp from the pan with a slotted spoon and cover to keep warm. Add the honey and cream to the pan and cook until thickened. Add the shrimp back to the pan, and stir well to coat and warm through. Remove the pan from the heat.

Divide the watercress among 4 small serving plates. Spoon the shrimp over the watercress, and serve with toasted croutons.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Ooops, got too excited about the Scotch and ran with it without realizing it wasn't Linda's pick. A good recipe nonetheless.

Well....poop! You stole my thunder!!!