Add your non-alcoholic liquids, reduce over high heat. 2. ), Spicy Bourbon Shrimp, plated with vegetables. Add shrimp; saute in the sauce for about 5 minutes until shrimp are done. Shrimp are flamed with bourbon and served with a tomato cream sauce for a simple but elegant dish. The sauce will quickly become syrupy. Here’s my recipe for Spicy Bourbon Shrimp, following the pan-sauce development technique outlined above. Bourbon should be boiling rapidly. Serve these shrimp over grits, rice, or vegetables, or with a hunk of crusty bread. But if you’re making a cream sauce, lower the heat and once the sauce stops bubbling, add the cream. loading... X. Bourbon should be boiling rapidly. Add mustard and bourbon. Cook for about 30 seconds until softened. Reduce by half. Bourbon Shrimp are coated in a sweet and salty sauce flavored with bourbon, honey, and garlic. Added some veggies then pulled them off to make the Buffalo Trace Bourbon cream sauce. This easy recipe for bourbon shrimp flambé is a real show stopper. Cook, stirring occasionally until the cream … I had a plate of spicy, boozy glazed shrimp substantially similar to these in a restaurant a few years ago; after using bread to sop up every last remainder of the sauce, I thought, “I must reverse-engineer these.” (The restaurant is now closed, else I’d link them here; I guess word about these shrimp never got out. Spicy Bourbon Shrimp, plated with vegetables. The sauce will quickly become syrupy. Reduce on lowered heat if necessary. This makes the sauce glossy and rich.). Cook 1-2 minutes, flipping occasionally until shrimp is just pink. Let it thicken up then tossed in the shrimp + veggies to finish it off. Optional step– we won’t be using it for this particular sauce. Add shrimp; saute in the sauce for about 5 minutes until shrimp are done. Add the wine and cook until reduced by half, 2 to 3 minutes. When butter sizzles, add shrimp. I don’t know how similar my final formulation is to the erstwhile restaurant’s, but I’ve grown inordinately fond of this dish and I’m done revising the sauce– this is a winner. This is great served with a side of rice. Add bourbon, turn heat to high. Cajun Shrimp in a Bourbon Cream Sauce on the docket today! Add soy sauce, hot sauce, and brown sugar, and reduce by 1/2. Saute diced onions and minced garlic in 1/4 stick of butter until onions are clear. Reduce until the pan is almost dry. Add bourbon, turn heat to high. ), 1/2 stick of unsalted butter, separated into 2 equal parts of 1/4 stick each, 2 tablespoons Louisiana hot sauce (I recommend Frank's Red Hot) to start, plus more to taste. The alcohol burns off when the bourbon … It is always tough for me to resist shrimp during the start of summer. Reduce by half. onecoupleskitchen.blogspot.com Joanne Bazzinotti Hamilton. Remove from the pan. Obligatory bourbon-based cocktail in the background. Stir in cream and salt. 3. Add soy sauce, hot sauce, and brown sugar, and reduce by 1/2. Serve over grits, rice, vegetables, or with crusty bread. Only bourbon is actually an ingredient and not just the name. Monter a buerre (this is a French term used in professional kitchens; it means “to build with butter,” and in practice it means to add butter to your pan sauce right before serving, quickly swirling it in to incorporate. Spicy Bourbon Shrimp from indieculinary.com, Spicy Bourbon Shrimp, and how to formulate a pan sauce, http://indieculinary.com/2013/07/01/spicy-bourbon-shrimp-and-how-to-formulate-a-pan-sauce/, 1 pound shrimp, peeled and deveined (and thawed, if you're using frozen shrimp. To the sauce in the skillet, add the lemon zest and juice, salt and pepper, stirring to combine well. Ingredients.