Bourbon Shrimp Flambe Food

BOURBON SHRIMP

Steps:

• In a medium bowl, whisk together bourbon, water, brown sugar, soy sauce, ketchup, vinegar, ginger, red pepper flakes, garlic cloves, and cornstarch. Set aside.
• Heat oil in a large nonstick pan over medium-high heat. Add shrimp and cook just until cooked through. Remove from pan and set aside.
• Add sauce mixture to the pan and cook until thickened. Return shrimp to pan, remove from heat and stir to coat the shrimp in sauce.
• Sprinkle the green onions on top.

BOURBON SHRIMP FLAMBE

Steps:

• melt butter in skillet.
• add shrimp, cook for 1 minute.
• add bourbon.
• with a long match ignite and shake pan until flames die down-be careful.
• remove shrimp to a warm platter.
• add cream and tomato paste to pan.
• bring to a boil and reduce until thickened.
• add lemon juice, salt, pepper.
• return shrimp to pan.
• add chives.
• garnish with pecans if desired.
• serve over wild rice.

FLAMING SHRIMP AND GRITS

Steps:

• For the grits:
• Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
• While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
• Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
• For the shrimp:
• Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

BOURBON SHRIMP FLAMBé RECIPE

Steps:

• Melt 2 ounces butter in a long-handled frying pan over medium heat. Add 1 pound peeled and deveined shrimp and sauté for 1 minute.
• Remove from burner and carefully add 1/4 cup bourbon to the pan. Ignite with a long fireplace match and return to heat. Shake until flames burn down and go out. Remove the shrimp with a slotted spoon and keep warm.
• Add 1/4 cup heavy cream and 1 medium diced tomato to the pan. Boil and reduce until thickened, then add 1 tablespoon fresh lemon juice. Season to taste with salt and pepper.
• Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough.
• Sprinkle with 1/4 cup minced chives and toasted pecans, if using. Serve with a side of rice.

SHRIMP FLAMBE

Steps:

• In a skillet, melt butter and saute garlic until soft.
• Add shrimp and cook until they turn pink.
• Remove from heat, add brandy and flame.
• Season with salt and pepper to taste.
• Over low heat, stir in cream to blend until heated through.
• Serve immediately over toast.

CAJUN SHRIMP FLAMBE

Steps:

• Heat olive oil in a large skillet.
• Add shrimp.
• Cook 1 minute on each side, then add garlic and onion, stirring continuously for 1 minute.
• Add tequila and cilatro and flambe until flame subsides.
• Add cream and turn heat down to medium-low.
• Add cajun seasoning.
• Stir, then take shrimp out and set aside while sauce thickens.
• Check sauce for flavor, and add salt and pepper to taste.
• Place shrimp in a baking dish.
• Cover with sauce then top with cheese.
• Place in 350 degree oven until cheese is bubbly.
• Approx 5 minutes.
• Garnish with whole cilantro leave if desired and serve immediately.

FRESH FRUITS FLAMBE

Steps:

• Melt the butter in a flambe pan.
• Add sugar and stir over medium heat until the mixture begins to caramelize.
• Add the orange and pineapple juice and bring to a boil.
• Add the pieces of fruit and stir to blend well with the caramel.
• Pour in the Maraskina, Grand Marnier and Cognac and flame.
• Allow the liquid to thicken slightly, but do not overcook the fruit.

BOURBON FLAMED APPLES

Steps:

• Combine the apple slices and lemon juice in bowl.
• Melt butter in medium skillet over medium heat.
• Add the apples and cook, turning frequently, until crisp-tender (about 10 minutes).
• Stir in the brown sugar.
• Add the bourbon and ignite, shaking the skillet gently until the flame subsides.
• Serve warm with ice cream (my favorite) or creme fraiche.