Tag Archives: shrimp

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


Easter Egg Radish Salad with Shrimp and Sesame Ginger Dressing Recipe

Here in Virginia we are a week or two away from  seeing  the first signs of spring, but  with a few days of 70 degree weather,  I have to say I have a big case of spring fever after the unusually cold and snowy winter we had.

Daylight savings begins this weekend, and before long Peter Cottontail will be making his way down the bunny trail. But before he arrives with jelly beans for Tommy and colored eggs for sister Sue, you may want to check out these showy radishes, appropriately named Easter Egg Radishes.

Typically available in the spring, Easter Egg Radishes boast attractive hues of pink, red, purple, violet and white, with  pure white flesh and fringy green tops. Their texture is firm, crisp and tender  with flavor that  is  is mild yet a bit spicy.  The blend of striking colors makes a lovely salad presentation, which is exactly what I did with them for my lunch today. If you read my last post Double Chocolate and Caramel Torte with Hazelnut Gelato, you will know why I am now compensating with this light salad.

I like to brush the shrimp (shell on) with just a little bit of olive oil, and seasoned with salt before coooking them in a grill pan. You get a lot more flavor this way.

Easter Egg Radish Salad with Shrimp and Sesame Ginger Dressing


1 1/2 tablespoons honey

1 1/2 teaspoons minced ginger root

4 tablespoons sesame oil

2 tablespoons olive oil

2 tablespoons rice wine vinegar

3/4 teaspoon sea salt

1/2 teaspoon freshly ground pepper

Whisk all ingredients together in a small bowl.


16 large shrimp

1 1/2 teaspoons olive oil (for brushing shrimp)


1 head red leaf lettuce, leaves torn (about 4 cups)

2 cups baby spinach

1 head green leaf lettuce, leaves torn (about 4 cups)

1 bunch Easter Egg Radishes, trimmed and sliced thin

2 tablespoons black sesame seeds

Preheat grill pan over medium high heat. Brush both sides of shrimp with olive oil and season with salt. Place on grill pan and cook  shrimp 2 minutes per side, until shrimp has turned pink and beginning to curl. Remove shells and devein shrimp.

Place lettuce/spinach mixture in a large salad bowl; add desired amount of dressing and toss well. Divide greens among 4 plates. Top with slices of radish. Sprinkle with black sesame seeds, and top each salad with 4 shrimp.

4 servings

You may also like Smoked Salmon with Crackers and Wasabi Cream

and Yutzu Noodle Salad


Twelve Days of Cocktails and Hors d’oeuvres (Second Day)


Have you ever noticed there is always one Hors d’oeuvre at a party that  seems to disappear faster than any other?

Well, this Thai Spiced Shrimp with Coconut Dipping Sauce is one of them. A lively mixture of fresh lemongrass and chiles give this dish some spunk, without being too spicy. If you are someone (like me) who wants to add a little more heat, by all means add some extra chiles into the mix. The cool coconut sauce will help balance the flavors.

The beauty of this Hors d’oeuvre, is that you grill the shrimp ahead of time, and served either at room temperature, or chilled. Serve this alternative to traditional shrimp cocktail at your next get together, and watch them fly off the platter.


Thai Spiced Shrimp with Coconut Dipping Sauce


2 stalks lemongrass peeled, chopped

2 tablespoons chopped ginger root

3 cloves garlic

2 Thai red chiles, chopped

1/4 cup chopped cilantro

1 lime (juice and zest)

2 green onions, sliced

1/2 teaspoon shrimp paste

2 tablespoons fish sauce

2 tablespoons vegetable oil

2 tablespoons palm sugar (or brown sugar)

1 pound large shrimp, peeled, deveined

Place all marinade ingredients in food processor and process until smooth paste forms.

Marinate the shrimp in the paste (refrigerated) for 20 minutes.

Grill over medium high heat, 2 to 3 minutes per side. Serve at room temperature, or chilled, with Coconut Dipping Sauce (recipe follows).

6-8 appetizer servings

Coconut Dipping Sauce

1 cup coconut milk

Juice of 1 lime

2 tablespoons palm (or brown) sugar

1 tablespoon fish sauce

1/8 teaspoon cayenne pepper

Ooh, and look what Tokyo Terrace has put together for us–

Terrace TonicTerrace Tonic

Click here to visit Tokyo Terrace for the recipe