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Bourbon Shrimp

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?

bourbon shrimp

Bourbon Shrimp

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

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