Anyone familiar with a creamy Vodka Red Pepper Sauce with baby shrimp and bay scallops served over steak? It was named for the small restaurant we were at (Larco’s . . . in Michigan) so I don’t know the actual name for this dish. Would appreciate any help . . . thanks, DG
TOMATO VODKA SAUCE
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
1 (28 ounce) can canned peeled and diced tomatoes
1 cup heavy whipping cream
1/4 cup vodka
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
Let me know how close this is - I have more.
Thanks for your reply. The sauce I had didn’t seem to be tomato-based . . . it had a distinct red pepper flavor. I’d be interested in seeing the other recipes you have for this . . . thanks, DG
Red Pepper Chipotle Sauce
puree in food processor
12 oz. can or jar Roasted red bell peppers in brine or water
1 Tbs. Tabasco Chipotle Sauce
1/4 c. vodka
Drain peppers and blend with Chipotle Sauce; add vodka
Vodka Cream Sauce
- 1 stick butter
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can Italian crushed tomatoes
- 3/4 cup parmesan cheese
- 1/2 cup romano cheese
- 1 cup heavy cream
- Pasta, prepaired according to package directions
- Melt butter over high heat until bubbly; add red pepper flakes. Rapidly add vodka; simmer for 2 minutes (The alcohol burns off, but makes tomatoes “come alive”. Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for one minute. Prepare pasta (shell or tube pasta suggested); mix completely with the sauce and serve immediately.
Pan Seared Scallops with Quick Roasted Red Pepper Sauce (serves four)
Pan Seared Scallops
4 Tbs. (55 g) butter melt brown sear 2 min. flip, sear 2 min.
1-1/2 to 2 lb. (680 to 900 g) sea scallops
Quick Roasted Red Pepper Sauce - blend in blender
3 red bell peppers roast peel puree blend
8 oz. (230 g) sour cream
1/4 teaspoon (2 g) salt
1/4 teaspoon (0.5 g) cayenne pepper
1 tablespoon (4 g) chopped parsley
pinch of lemon zest
1/4 c. vodka
Am I getting closer??? let me know!