Dublin Lawyer with Shrimp & Crab

Preheat the oven to 375°F and line a baking sheet with foil. Peel and trim the carrots, and trim the fibrous ends from the asparagus spears. Toss the vegetables with olive oil, then season with salt and pepper. Spread them out on the baking sheet and roast until slightly softened and just beginning to brown.

Finely dice the shallot. In a large skillet with high sides, melt the butter over medium heat. Add the shallot and sauté for 5–6 minutes, until softened and fragrant. Pat the shrimp and crab dry with paper towels so they sear properly and don’t water down the sauce.

Add the seafood to the skillet with the shallot and butter. Pour the whiskey in the skillet and carefully light it on fire.

Let the whiskey bubble and reduce; the alcohol will burn off quickly, and any flames that appear will naturally die down within about a minute. Keep a lid nearby so you can cover the skillet if you ever feel the need to calm things down.

Pour in the heavy cream and season with salt and pepper. Stir gently to combine, then let the mixture heat through until the cream is warm and the sauce begins to thicken slightly.

Serve the shrimp and crab over the roasted carrots and asparagus, then finish with a sprinkle of smoked paprika. Enjoy this rich, coastal‑inspired Dublin Lawyer.