The groundhog was wrong about his prediction for an early spring around here. Snow, the last week in March… really?
With another day of yucky weather keeping me inside, I decided to do a little spring cleaning, beginning with my spice cabinet. I discovered an open jar of bourbon smoked sugar that I brought back with me from my visit to GE in Louisville last spring.
As I sorted through jars of salts and spices, my thoughts kept returning to the smoked sugar, and how it would probably be a good idea to use it up pretty soon; it was opened after all, and would expire soon.
By the time the old spices were tossed and the cabinet was back in presentable order, I had a plan in place for the bourbon smoked sugar. I would make some Bourbon Shrimp. What better way to take away the winter like chill on a cold springtime night than with a little bourbon and a little more bourbon, right?
2 tablespoons bourbon smoked sugar (or dark brown sugar)
1 tablespoon Smoked Spanish Paprika
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound (u-15 count) shrimp, tails left on, shelled, deveined
1 tablespoon canola oil
2 tablespoons bourbon
2 tablespoon unsalted butter
Chopped Italian parsley for garnish
Combine bourbon smoked sugar and spices in a medium bowl. Add shrimp and toss to combine thoroughly.
Heat oil in a large saute pan over medium high heat. Add shrimp and cook 1-2 minutes on first side, flip shrimp, and cook an additional minute on second side. Reduce heat to medium low and add bourbon; cook 1 minute, scraping bottom of pan as you stir to break up browned bits on bottom of pan. Add butter and stir to combine. Transfer shrimp to a platter and garnish with chopped parsley.
4 appetizer servings