Shrimp Bourbon Recipes

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SHRIMP BOURBON

Got this recipe from a great Chef from New Orleans who ended up here after being displaced by Hurricane Katrina. Make sure you use a good bourbon or the dish won't be nearly as awe-inspiring!! Footnote (1/10/07): I've reduced the half and half and chicken broth in hopes that everyone's sauce will thicken up. I've never had a problem with it because I simmer mine

Provided by Sherrybeth

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10



Shrimp Bourbon image

Steps:

  • Peel and devein shrimp.
  • Melt butter in skillet over medium-high heat; add shallots and garlic.
  • Saute 3 minutes or until tender.
  • Stir in chicken broth, stirring occasionally.
  • Add next 3 ingredients.
  • Stir for 5 minutes or until slightly thickened.
  • Add shrimp; cook 3 minutes or until shrimp turn pink.
  • Remove from heat, and serve over fettuccine. Sprinkle with Parmesan sheese, if desired.

2 lbs medium shrimp (you can use 2 lbs. of frozen shrimp if you have to)
2 tablespoons butter
2 large shallots, chopped
2 garlic cloves, minced
3/4 cup chicken broth
1/2 cup Bourbon
1/2 cup half-and-half
1/2 teaspoon ground red pepper
hot cooked fettuccine
shredded parmesan cheese (optional)

BOURBON SHRIMP WITH BABY SPINACH

I learned about layering flavors watching my grandmother roast chicken; layering textures came later. Here the sweet bourbon glaze reinforces the natural sweetness of the shrimp, while tender, silky spinach provides the counterpoint. If you can find them, use head-on shrimp. Eating them with their heads on changes the whole dining experience. It makes it more of a feast. I grew up eating crayfish and shrimp this way in Sweden, holding the heads in our fingers and sucking what we called "the good stuff." Whatever shrimp you cook, eat them with your fingers. This is not the time for refinement.

Provided by Marcus Samuelsson

Categories     main-dish

Time 20m

Yield 4 servings as an appetizer or 2 as a main dish

Number Of Ingredients 14



Bourbon Shrimp with Baby Spinach image

Steps:

  • Toss the shrimp with the olive oil, 1/2 teaspoon paprika, salt, and pepper in a large bowl.
  • Heat a large saute pan over high heat. Melt 2 tablespoons butter, then add the shrimp in batches and saute until pink and curled, about 2 minutes on each side. Transfer to a platter.
  • Add the garlic, soy sauce, bourbon, honey, and 1 tablespoon butter to the skillet. Cook for 1 minute, then remove from the heat. Stir in the baby spinach, 2 tablespoons chopped basil, and 2 tablespoons chopped mint. Add the remaining pinch of paprika and 2 tablespoons butter and stir until the spinach wilts.
  • Add the cooked shrimp and top with the lemon juice.
  • Scatter the remaining 2 tablespoons chopped basil and 2 tablespoons chopped mint on a serving platter, then top with the spinach and cooked shrimp. Spoon any glaze in the pan over the top and squeeze lemon juice over the top before serving.

12 jumbo shrimp, peeled, tails left on
3 tablespoons olive oil
1/2 teaspoon plus a pinch smoked paprika
Kosher salt
Freshly ground black pepper
5 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon honey
2 cups baby spinach
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice, plus more for serving

BOURBON STREET SHRIMP

Make and share this Bourbon Street Shrimp recipe from Food.com.

Provided by Annas_Mom_Erin

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Bourbon Street Shrimp image

Steps:

  • Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
  • While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
  • Add shrimp and cook until hot.
  • Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
  • If desired you can add a small can of finely diced olives.
  • Serve hot sauce over hot pasta.

1 (16 ounce) box fettuccine pasta
2 tablespoons olive oil, divided
1 medium tomatoes, diced
2 teaspoons cajun seasoning
1 teaspoon garlic powder
1/2 lb cooked shrimp, peeled, deveined, tails removed or 6 ounces baby shrimp
1 (1 lb) jar alfredo sauce

SHRIMP WITH BOURBON COCKTAIL SAUCE

Stop by the store for cooked shrimp and mix up a zesty sauce at home for an impressive, 15-minute appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 6



Shrimp with Bourbon Cocktail Sauce image

Steps:

  • Mix all ingredients except shrimp in small bowl.
  • Serve sauce as dip for shrimp.

Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

1/2 cup mayonnaise or salad dressing
1/4 cup seafood cocktail sauce
1/4 cup whipping (heavy) cream
1 tablespoon bourbon whiskey, if desired
1/8 teaspoon red pepper sauce
1 pound cooked peeled deveined large shrimp (about 24 to 30), thawed if frozen

BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS

F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples-barbecue and cheddar cheese grits-for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far." Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.

Provided by Manami

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 23



Barbecued Bourbon Shrimp With Cheddar Cheese Grits image

Steps:

  • SHRIMP:.
  • In a medium saucepan, melt the butter.
  • Add the onion and cook over moderate heat until softened, about 5 minutes.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
  • Simmer over low heat, until thickened, about 40 minutes.
  • Transfer the barbecue sauce to a blender and puree until smooth.
  • Season with salt and pepper.
  • Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
  • Preheat a grill pan.
  • Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
  • Grease the grill pan with the oil.
  • Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
  • CHEESE GRITS:.
  • In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
  • Add the garlic and slowly stir in the grits.
  • Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
  • Remove the saucepan from the heat and stir in the cheese, butter, and cream.
  • Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

Nutrition Facts : Calories 543.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 200.5, Sodium 1383.7, Carbohydrate 49, Fiber 1.6, Sugar 21.9, Protein 26.8

2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup Bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco sauce (more or less, as warranted)
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 lbs peeled and deveined large shrimp
1 tablespoon vegetable oil
4 cups low sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
kosher salt, to taste
fresh ground black pepper, to taste

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