Shrimp and Zucchini with Lemon Velvet Sauce

Ingredients:

1 medium onion, chopped
1 tbsp. + 1 tsp. extra virgin olive oil
2 medium-sized zucchini, thinly sliced
1 tsp. ground red pepper
1 tsp. salt
¼ c. + ¼ c. lemon juice
¼ c. vodka * I prefer Skyy
½ c. evaporated milk (you may also use regular milk, but if you do allow extra 5 min. cooking time and YOU MUST STIR CONTINUOUSLY to prevent lumps)
¼ c. grated Parmesan cheese
14 oz. (1 pkg.) frozen, raw shrimp (peeled, deveined with tail off)
2 c. hot cooked rice
Fresh cilantro for garnish (optional, of course)

Directions:

1. Place chopped onion and 1 tablespoon olive oil in skillet. Cook on medium heat until onions are translucent.
2. Add sliced zucchini to onions. Season with ground red pepper and salt.
3. Allow zucchini mixture to cook 8 to 10 minutes.
4. Add ¼ c. lemon juice and vodka to zucchini mixture. Allow to cook until lemon juice and vodka begin to evaporate (about 5 minutes).
5. Add the rest of the lemon juice, evaporated milk and parmesan cheese to the skillet. Stir until mixed well.
6. Toss in the frozen shrimp and fold all ingredients together. Allow to cook for 7 -10 minutes or until shrimp is done (shrimp will be pink in color when it is done).
7. Serve shrimp and zucchini mixture over hot rice. Garnish with cilantro (if desired).

Tips:

1. Serve shrimp and zucchini mixture immediately. Sauce will thicken drastically upon standing (if you use the evaporated milk; if you use regular milk, the thickening will not be as significant).
2. The sauce mixture (with the shrimp and zucchini) is also great on pastas; however, it works better on small pasta (penne, rigatoni, bowtie, etc.).
3. This recipe serves 3-4.
4. Avoid tasting the sauce until you add the milk and cheese. It does not taste very good when it is just lemon juice and vodka. Trust me.

Source:

My creativity