I found this on the web at http://www.rampantscotland.com/reci...hiskyprawns.htm Lotsa fun stuff there!

The Scots love to put whiskey into anything, even oatmeal parritch, which is surprisingly good! You can also leave it out, if you prefer...maybe substitute some chicken broth or white wine instead, or just use a bit more cream.

They have translated nearly all the quantities into something we Americans can handle..."double cream" is same as heavy or whipping cream.

This is what they refer to as a "starter" for dinner, and serves six. Probably four for main dish. Can also make it in a single large dish for a beautiful presentation.

Enjoy!

Traditional Scottish Recipes
- Prawns in Whisky Cream

This is a tasty starter for any meal. Combining whisky and cream makes for a very rich sauce. Quantities are sufficient for six people.

Ingredients:
12 ounces (375g) shelled prawns
5 fluid ounces (150ml or generous half cup) double cream
2 tablespoons whisky
1 small onion, finely chopped
2 ounces (60g or half stick) grated cheese
1 ounce (30g or quarter stick) butter
Salt and pepper
Chopped parsley to garnish

Method:
Butter six ramekin dishes (moulded baking dishes).
Melt the butter in a pan and fry the chopped onions until soft. Then add the prawns and heat through. Then add the whisky and cook for another two minutes. Stir in the cream, heat, but remove before it reaches boiling point.

Season to taste and pour into the ramekin (moulded baking) dishes. Sprinkle the grated cheese on top and brown under a hot grill.

Serve immediately, garnished with chopped parsley.

Dunno if you're still here, sky, but this looks fabulous. I plan to make it this week, after tomorrow's shopping. My only comment is that double creme is actually thicker than heavy cream -- it's more the consistency of sour cream. I think you can get real double cream in the larger or fancier grocery stores. It's also called Devon cream. The Brits eat strawberries with it, which is lc & delicious!!