Best Shrimp Bourbon Recipes

BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS

Steps:

• SHRIMP:.
• In a medium saucepan, melt the butter.
• Add the onion and cook over moderate heat until softened, about 5 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
• Simmer over low heat, until thickened, about 40 minutes.
• Transfer the barbecue sauce to a blender and puree until smooth.
• Season with salt and pepper.
• Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
• Preheat a grill pan.
• Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
• Grease the grill pan with the oil.
• Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
• CHEESE GRITS:.
• In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
• Add the garlic and slowly stir in the grits.
• Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
• Remove the saucepan from the heat and stir in the cheese, butter, and cream.
• Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

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.

COPYCAT RED LOBSTER'S PEACH BOURBON BBQ SHRIMP & BACON WRAP

Steps:

• Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.
• Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
• Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.
• Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.
• Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
• Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
• Peach Bourbon BBQ Sauce Instructions.
• Combine all ingredients in a small sauce pan.
• Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.
• Cool and blend in a food processor or blender until smooth.

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.

PEACH BOURBON BBQ SHRIMP & BACON WRAPPED SCALLOPS

Steps:

• Place 6 shrimp on each bamboo skewer, leaving room on either end. Make certain to cover the end of the skewer with foil so it doesn't burn.
• Wrap one piece of bacon around each scallop and place six scallops on each two-pronged skewer so they don't turn.
• Brush both sldes of the shrimp and scallops with olive oil and season with salt and pepper.
• Place the shrimp and scallop skewers on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to allow burning.
• Grill for approximately 2-3 minutes per side. Take them off when they are ~80 percent done.
• Brush on the Peach Bourbon BBQ sauce during the last moments of cooking or when cooking is complete for added flavor.
• Peach Bourbon BBQ Sauce Preparation:.
• Combine all ingredients in a small sauce pan.
• Bring to a simmer while stirring for 8-10 minutes.
• Cool and place in blender or food processor until smooth.

SHRIMP AND OYSTER GUMBO, BOURBON STREET STYLE

Steps:

• In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
• While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
• Also while preparing the roux, heat seafood stock on low heat with shrimp shells and tails and any liquids that were retained from the oysters. Stir occasionally. Remove from heat when the roux is ready. Strain the shells and any other particles from the stock and set aside.
• Continue stirring and turning over the roux until the color resembles chocolate, about 30 minutes.
• Add the shallots, celery, and bell peppers, cooking for 5 minutes, stirring into the roux to ensure that every part is coated. Season with salt and pepper. Scrape the bottom of the pan and move the vegetables around so all of them have an equal amount of time on the bottom of the pot.
• Add the tomatoes, garlic, and chili peppers and cook for about 5 minutes, scraping and stirring as in the previous step.
• Stir in the stock, corn kernels, bay leaves, oregano, thyme, and Old Bay. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
• While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
• Using the pan with the rendered fat, cook shrimp and oysters together with file powder on medium heat until cooked through, flipping over after a few minutes.
• Fold the shrimp, oysters, and sausage into the pot, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
• To assemble, ladle the gumbo into a bowl with rice.

RED LOBSTER PEACH BOURBON BBQ SHRIMP AND BACON WRAPPED SCALLOPS

Steps:

• Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.
• Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
• Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.
• Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.
• Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
• Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.

SHRIMP WITH BOURBON COCKTAIL SAUCE

Steps:

• Mix all ingredients except shrimp in small bowl.
• Serve sauce as dip for shrimp.

BOURBON STREET SHRIMP

Steps:

• Make sure shrimp are cooked, shelled and deveined.
• Melt butter and saute mushrooms until wilted. Stir in soup, sour cream, soy sauce and pepper.
• Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp.
• Heat until bubbly.
• Serve over toast points, rice or pasta.
• This can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown.

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.

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.

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.

SHRIMP BISQUE WITH BOURBON

Steps:

• Cook the shrimp: peel, devein, and- reserving 16 whole shrimp-coarsely chop remaining shrimp, reserving shells. Heat 1 tbs oil in a large Dutch oven over high heat. Season shrimp with 1/4 tsp each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown. Add 1/4 c bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside. Make the soup. Add 1 tbs butter to the pan and melt over medium heat. Add celery and fennel and cook for 10 mins. Add onions, garlic, and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add remaining butter and melt. Add flour and cook, stirring constantly, to incorporate. Add wine, 5 cups water, broth, rice, herbs, and shrimp shells and bring to a simmer. Cook until rice is tender-about 35 minutes. Run soup and shells through a food mill, discard solids, and return to pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through. Melt remaining butter in a small skillet over high heat and saute the reserved shrimp until cooked through-about 4 minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

SHRIMP WITH BOURBON COCKTAIL SAUCE

Steps:

• In small bowl, mix all ingredients except shrimp.
• Serve sauce as dip for shrimp.

SHRIMP WITH BOURBON COCKTAIL SAUCE

Steps:

• 1. In a small bowl, mix all ingredients except shrimp. Serve sauce with shrimp. Makes 6-8 servings.

BACON WRAPPED HONEY BOURBON SHRIMP

Steps:

• Mix ingredients for Honey Bourbon Glaze in bowl. Toss in shrimp. Let shrimp marinate for 3 hours. Mix cut up bacon strips and 1/2 cup brown sugar in order to coat bacon. Remove shrimp from marinade and place in glass baking dish. Wrap each shrimp in bacon, holding together with a tooth pick. Broil on bottom rack 5 minutes on each side. Watch closely to avoid burning.

PROSCIUTTO-WRAPPED SHRIMP WITH BOURBON BARBECUE SAUCE

Steps:

• MAKE THE BARBECUE SAUCE In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion begins to brown, about 6 minutes. Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl. PREPARE THE SHRIMP Preheat the oven to 400°. In a medium bowl, toss the shrimp with the olive oil and season with salt and pepper. Wrap each shrimp in a half slice of prosciutto and transfer to a rimmed baking sheet. Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping. MAKE AHEAD The barbecue sauce can be refrigerated for 3 days. The prosciutto-wrapped shrimp can be refrigerated for 8 hours before roasting.

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.

THAI PHYLLO WRAPPED BOURBON PECAN SHRIMP WITH CREOLE REMOULADE

Steps:

• Remoulade: Put the egg and yolk in a blender and mix. Add the rest of the ingredients, except the salad oil, and mix until smooth. Slowly add the oil to emulsify. chill in the refrigerator. Bourbon Butter: preheat oven to 350F. Toast the pecans in a skillet or on a baking sheet in the oven just until they are aromatic: remove from oven. Increase oven to 425F. With a food processor, grind the pecans with the butter and bourbon. Add salt and pepper, to taste: or cajun seasoning salt, to taste. Grind until smooth. Place the mixture in a piping bag fitted with a small tip. Shrimp: Saute the shrimp in oil until just cooked, seasoning with cajun salt, to taste. Deglaze the pan with bourbon. Allow the shrimp to cool. Lay out 1 sheet of thawed phyllo dough. With the long sides running from your left to right, brush with the melted butter, then top with another sheet. Trim the edges to make them uniform, then cut into 304 even strips from the top to bottom. Place a cookedshrimp at the bottom of each strip. Pipe on a littel bourbon butter, and then roll up each strip like a flag in triangles to encase the shrimp. Bake in the 425F oven until golden brown, about 8-12 minutes. SErve with creole remoulade

PROSCIUTTO-WRAPPED SHRIMP WITH BOURBON BARBECUE SAUCE

Steps:

• MAKE THE BARBECUE SAUCE
• In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion begins to brown, about 6 minutes. Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl.
• PREPARE THE SHRIMP
• Preheat the oven to 400°. In a medium bowl, toss the shrimp with the olive oil and season with salt and pepper. Wrap each shrimp in a half slice of prosciutto and transfer to a rimmed baking sheet. Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping.