Bourbon Shrimp With Baby Spinach 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.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

BOURBON SHRIMP OVER CAROLINA GRITS

Steps:

• In a hot saute pan, put 2 tablespoons olive oil.
• Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon.
• When flame dies down, add demi-glace and finish cooking.
• Pour over grits.
• To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil.
• Add grits.
• Stir with whisk until it starts to thicken, about 2 minutes.
• Turn heat to low and cook grits until done.
• If they seem to be too thick, add water until right consistency.
• When grits are done, add cheese and correct the seasonings.

SHRIMP BOURBON

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.

SAUTEED SHRIMP AND SPINACH

Steps:

• Stir together garlic, pepper, salt and lemon zest.
• Blend in lemon juice and olive oil.
• Set aside.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add the shrimp, and cook for 2 minutes.
• Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
• Stir in the lemon-olive oil mixture.
• Toss well.
• Serve immediately.

BOURBON SHRIMP WITH BABY SPINACH

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.

BOURBON STREET SHRIMP

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.