Bourbon Shrimp Food

BOURBON SHRIMP

Bourbon Shrimp image

Bourbon Shrimp are coated in a sweet and salty sauce flavored with bourbon, honey, and garlic. It's basically the shrimp version of the delicious Bourbon Chicken you get at the mall food court.

Provided by Christin Mahrlig

Time 15m

Number Of Ingredients 13

Ingredients

1/4 cup bourbon
1/3 cup water
1/3 cup packed brown sugar
1/3 cup low sodium soy sauce
2 tablespoons ketchup
1 teaspoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
2 garlic cloves (minced)
1 tablespoon cornstarch
1 tablespoon oil
1 1/2 pounds medium shrimp, peeled and deveined
1 green onion (sliced)

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.

Nutrition Facts : Calories 338 kcal, ServingSize 1 serving

SHRIMP BOURBON

Shrimp Bourbon image

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

Ingredients

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)

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.

BOURBON SHRIMP WITH BABY SPINACH

Bourbon Shrimp with Baby Spinach image

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

Ingredients

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

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

Bourbon Street Shrimp image

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

Ingredients

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

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.

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