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.
Nutrition Facts : Calories 338 kcal, ServingSize 1 serving
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
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.
DRUNKEN SHRIMP
Spicy large shrimps cooked in beer which my mom makes during weekends.
Provided by misch
Categories Main Dish Recipes Stir-Fry Shrimp
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
- Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g
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
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 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
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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