Bourbon has been used in cooking for hundreds of years and lately has experienced a resurgence in popularity, finding its way into everything from salts to candies. The brandy-like flavor of a good bourbon makes it feel at home in the most gourmet desserts while its oaky, smoky flavor makes it a natural for meats, poultry, and seafood like shrimp.
Bourbon Shrimp and Polenta or Grits Recipe
A high quality bourbon, like Maker's Mark, will enhance the flavors of this recipe.
Yield: 4 servings
Ingredients
For the Polenta or Grits:
- 2 cups water
- 2 cups chicken or vegetable broth
- 1 1/2 teaspoons sea salt or less if broth is salty
- 1 cup yellow, coarse-ground polenta or grits
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 4 ounces grated sharp Cheddar cheese
For the Shrimp:
- 1 pound (16-20 count) peeled and deveined shrimp, tails off or on
- 2 ounces good-quality bourbon
- 1/2 pound cooked and chopped andouille sausage
- 1/4 teaspoon Tabasco sauce
- Sea salt
- Pepper
Instructions
- Prepare the polenta or grits: In a medium saucepan set over medium-high heat, bring to boil the water, broth, and 1 1/2 teaspoons salt or to taste.
- Gradually add the polenta or grits while whisking continually. Turn the heat to low, cover and simmer for 15 to 20 minutes or until the polenta or grits are thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent lumps from forming.
- Remove from 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.
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Cook the shrimp: Place a medium nonstick skillet over medium heat for 2 minutes. Add the cleaned shrimp and toss or stir until starting to turn pink. Remove pan from heat.
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Carefully pour the bourbon into the pan and ignite with a stick lighter or long, fireplace match and return to the heat. Using tongs, continually flip the shrimp until the flames die down completely, about 1 to 2 minutes.
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Add chopped cooked andouille sausage and continue to sauté until the shrimp are opaque and cooked through, about 1 to 2 minutes more, and the sausage is heated through. Season with hot sauce and salt and pepper if desired.
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Serve: Place a portion of polenta or grits in the center of each of four plates and place the bourbon shrimp on top. Garnish with chopped green onions if desired and serve with crusty bread and a green salad.
Asian Bourbon-Glazed Shrimp Recipe
Add some Asian flair to your menu with this glazed shrimp recipe that makes the most of the delicious bourbon flavor.
Yield: 4 to 6 servings
Ingredients
For the Marinade:
- 1/2 cup firmly packed dark-brown sugar
- 1/4 cup plus 2 tablespoons good-quality bourbon like Maker's Mark
- 1/4 cup peanut oil (not toasted oil)
- 1/4 cup soy sauce
- 1/4 cup chopped green onions
- 2 to 3 minced cloves garlic
For the Shrimp:
- 2 pounds (16-20 count) peeled and deveined shrimp, tails off or on
- 2 tablespoons butter
- Sea salt and pepper
- Minced Italian parsley
- Chopped green onions, for garnish
Instructions
- Prepare the marinade: In a large bowl, mix brown sugar, bourbon, peanut oil, soy sauce, green onions, and garlic until thoroughly combined.
- Add the shrimp and stir to completely coat. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour, turning occasionally.
- In a large skillet over medium heat, melt butter. Remove shrimp from marinade, shaking off excess, and reserving the marinade. Lightly sprinkle the shrimp with salt and pepper.
- Cook the shrimp: Add the shrimp to the skillet in a single layer and cook until pink on one side, about 2 minutes. Turn over and cook until almost fully pink but still a little translucent, about 2 minutes. Transfer to a plate and reserve.
- Finish the sauce: Add the reserved marinade to the skillet the shrimp was cooked in. Bring to a boil over medium-high heat and cook, stirring with a wooden spoon occasionally, until thickened and glossy and sauce coats the back of the spoon, about 5 to 7 minutes. Adjust seasonings with salt and pepper if necessary.
- Toss the reserved cooked shrimp into the sauce and toss to coat. Once the shrimp is warm, stir in the parsley and serve immediately with a sprinkle of chopped green onions if desired.
- Serve: This dish goes well with stir-fried vegetables and white or fried rice.
Roasted Bourbon and Bacon Shrimp Appetizer Recipe
Shrimp doesn't have to be a main dish. Combine it with bacon to turn it into the perfect party appetizer.
Yield: 4 servings
Ingredients
For the Marinade:
- 1 ounce good-quality bourbon
- 1 tablespoon barbecue sauce plus extra for glazing
- 1/2 tablespoon honey
- 1/2 tablespoon olive oil
- Pepper
For the Shrimp:
- 20 (16-20 count) peeled and deveined shrimp, tails off or on
- 10 strips thick bacon, cut in half
Instructions
- Make the marinade: To a large zip-top plastic bag, add bourbon, barbecue sauce, honey, olive oil, and pepper and shake to mix.
- Pat cleaned shrimp dry with a paper towel and add to bag of marinade. Shake the bag again so the shrimp is thoroughly coated. Seal the bag and refrigerate for 30 minutes.
- Cook the shrimp: Heat oven to 450 degrees F. Line a rimmed baking sheet with foil.
- Tightly wrap a half-piece of bacon around each shrimp, secure with a toothpick and place on the prepared baking sheet.
- Bake for 5 minutes, turn the shrimp over and bake an additional 5 minutes or until shrimp is pink.
- Remove from the oven, remove toothpicks and baste with extra barbecue sauce.
- Serve: These appetizers can be served on a fancy platter with a bowl of lemon wedges.
Sautéed Shrimp in Bourbon Cream Sauce Recipe
Try shrimp in a creamy bourbon cream sauce for a little something special the next time you crave seafood.
Yield: 4 servings
Ingredients
For the Sauce:
- 3 tablespoons butter
- 1/4 cup minced shallot
- 2 cloves minced garlic or to taste
- Juice of 1 lemon
- 2 cups heavy whipping cream
- 2 tablespoons Dijon mustard
For the Shrimp:
- 2 tablespoons butter
- 1 pound (16-20 count) peeled and deveined shrimp, tails off or on
- Salt and pepper
- 1/4 cup good-quality bourbon
Instructions
- Make the sauce: In a medium saucepan, melt butter and cook the shallot until it's translucent. Add garlic and lemon juice and sauté for 2 to 3 minutes. Add the cream and mustard and cook on medium-low for about 15 to 20 minutes, stirring occasionally with a wooden spoon.
- Cook the shrimp: In a cast-iron skillet, melt 2 tablespoons butter, then add shrimp, salt and pepper. Add the bourbon and let it ignite. The flames should die down after 1 to 2 minutes. Continue to cook until shrimp is opaque and almost cooked through.
- Add the warm sauce and mix and mix together with shrimp for 1 minute.
- Serve: This dish is great with rice or pasta and a dry white wine if desired.
Bourbon Goes Well With More Than Shrimp
Bourbon and its oaky, smoky flavor is a natural with not only shrimp, but chicken, beef, and pork. It's a versatile alcohol that can be used in sauces, veggies, desserts and more. Try lacing your next fruit cake with bourbon instead of rum.
