Best Bourbon Shrimp Flambe Recipes

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.

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.