Saturday, October 10, 2020 8 mins read

Saturday, October 10, 2020 8 mins read

Drunken Shrimp featuring Buckeye Vodka

Perfect for a Friday night dinner.

Founders Tom Rambasek, Marty Clarke, Jim and Chris Finke developed Buckeye Vodka to help their friends, family and neighbors after Dayton businesses and plants shuttered in 2008 and 2009. Building a business that created jobs and invests locally, they were able to bring Buckeye Vodka to market in 2011.

Every award-winning bottle of Buckeye Vodka is filled with a spirit representative of Ohio's hard-working sensibilities. They craft the resolute spirit with corn and water. Corn from local Ohio farms and water from a company that's been supplying Miami Valley for over a century. Ultra-smooth after its charcoal filtration, Buckeye Vodka has no intention of stopping until they're the smoothest vodka on the market. It's that boundless determination that make their vodka the ‘Spirit of Ohio.'

This corn-based Vodka is a great pairing with this light and fresh shrimp dish! Try it yourself at home.

You’ll Need:

2 oz. Buckeye Vodka

1 Tbsp. Soy Sauce

2 Garlic Cloves, Minced

1 Tbsp. Chopped Cilantro

2 Tbsp. Fresh Lime Juice

1 Tbsp. Olive Oil

12 Jumbo Shrimp, Peeled and Deveined 


Combine all ingredients in a bowl (besides the vodka and shrimp) and mix. Add shrimp, mix again and let marinate at room temperature for 10 minutes.

Heat a large frying pan until hot. Add your shrimp mixture and cook until the shrimp are pink. Remove from heat and add Buckeye Vodka. Return the pan to the heat and cook for 1 minute, or until the alcohol has dissipated. Serve over rice.

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. 

Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

Recipe created by @hi_there_columbus.