BOURBON SHRIMP WITH BABY SPINACH
I learned about layering flavors watching my grandmother roast chicken; layering textures came later. Here the sweet bourbon glaze reinforces the natural sweetness of the shrimp, while tender, silky spinach provides the counterpoint. If you can find them, use head-on shrimp. Eating them with their heads on changes the whole dining experience. It makes it more of a feast. I grew up eating crayfish and shrimp this way in Sweden, holding the heads in our fingers and sucking what we called "the good stuff." Whatever shrimp you cook, eat them with your fingers. This is not the time for refinement.
Provided by Marcus Samuelsson
Categories main-dish
Time 20m
Yield 4 servings as an appetizer or 2 as a main dish
Number Of Ingredients 14
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.
BOURBON BRAT SKEWERS
When the executive decision was made to marinate veggies in a tasty bourbon sauce and serve with grilled bratwurst, this recipe made our VIP party list. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst., Spoon some reserved marinade over vegetables and bratwurst. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 346 calories, Fat 22g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1998mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
BOURBON SHRIMP
Steps:
- In a medium bowl, whisk together bourbon, water, brown sugar, soy sauce, ketchup, vinegar, ginger, red pepper flakes, garlic cloves, and cornstarch. Set aside.
- Heat oil in a large nonstick pan over medium-high heat. Add shrimp and cook just until cooked through. Remove from pan and set aside.
- Add sauce mixture to the pan and cook until thickened. Return shrimp to pan, remove from heat and stir to coat the shrimp in sauce.
- Sprinkle the green onions on top.
Nutrition Facts : Calories 338 kcal, ServingSize 1 serving
BOURBON BRATS AND SHRIMP
I was craving bratwurst and shrimp so decided to throw them together for something exotic. I really can't decide if it's Creole or Asian but it sure is yummy. I served it over rice.
Provided by Bay Laurel
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet.
- Saute oinion,garlic,and bell pepper for 5 minutes.
- Add bratwurst and shrimp and stir in remaining ingredients.
- reduce heat and cook for 15 more minutes.
Nutrition Facts : Calories 1739.3, Fat 128.4, SaturatedFat 38.6, Cholesterol 424.1, Sodium 5914.7, Carbohydrate 69.2, Fiber 1.5, Sugar 51.6, Protein 75.6
BOURBON STREET SHRIMP
Make and share this Bourbon Street Shrimp recipe from Food.com.
Provided by Annas_Mom_Erin
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
SHRIMP WITH BOURBON COCKTAIL SAUCE
Stop by the store for cooked shrimp and mix up a zesty sauce at home for an impressive, 15-minute appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Mix all ingredients except shrimp in small bowl.
- Serve sauce as dip for shrimp.
Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
SHRIMP AND OYSTER GUMBO, BOURBON STREET STYLE
I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux. NOTE: the file powder doesn't have any substitute, but this is still a very good gumbo without it. The fried shrimp on top of the gumbo is cornmeal-battered, and is not part of this recipe.
Provided by Late Night Gourmet
Categories Cajun
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
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.
More about "bourbon brats and shrimp recipes"
BOURBON OLD FASHIONED SHRIMP RECIPE | GIMME SOME …
From gimmesomeoven.com
Reviews 6Estimated Reading Time 3 minsServings 3-4Total Time 15 mins
- Combine orange juice, bourbon, sugar and cayenne together in a bowl and whisk together until blended. Set aside.
- Heat oil in a medium saute pan over medium-high heat. Add shrimp and garlic, and season generously with salt and freshly ground black pepper. Saute for 4-5 minutes, turning once, until the shrimp are cooked and pink and no longer opaque. Transfer the shrimp to a separate plate with a slotted spoon, and set aside.
- Add the orange juice mixture to the saute pan and bring to a simmer. Immediately use a spoon to scrape the brown bits off the bottom of the pan (since that’s where the great flavor is!). Then reduce heat to medium. Let the mixture simmer for about 5 minutes, until reduced by half.
- Add the shrimp back to the pan, and toss until they are coated with the sauce. Remove from heat and sprinkle with the orange zest and scallions, and garnish with orange and lemon slices if desired. Serve immediately with egg noodles or quinoa or over a salad.
BOURBON BATHED BRATWURSTS - BBQ & GRILLING WITH …
From derrickriches.com
5/5 (1)Category Main CourseAuthor Sabrina BakshCalories 345 per serving
- In a medium-sized pot, add all bourbon ingredients, and simmer over low heat for 3-4 minutes. Carefully add brats to the bath; we don’t want them to break!. Cover the pot and gently simmer for 20 minutes.
- Preheat grill for medium-high heat. Remove brats from the bath and place them onto a large plate or cutting board.
- Add bratwursts on the grill and cook for 3-4 minutes per side, or until there is a nice golden brown color with grill marks present. You can also slice them ¾ of the way through (lengthwise) and grill them. Shorten the cooking time if choosing to do the latter.
- Once done, remove brats from the grill, and serve with your favorite mustard and sides. These make excellent sausage sandwiches too.
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5/5 (4)Category Main DishesServings 4Total Time 35 mins
- In a non-stick skillet over medium-high heat, soften the green onions in the butter. Add the jalapeno and shrimp, and continue cooking for about 2 minutes or until the shrimp is pink. Add the tomato paste, harissa paste and paprika. Stir until the shrimp is completely coated.
- In a second non-stick skillet over high heat, cook the bell pepper and the onion in the oil until al dente. Season with salt and pepper.
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