Shrimp Bourbon
Indulge in the rich and flavorful decadence of Shrimp Bourbon, a perfect union of tender, succulent shrimp and a velvety bourbon-infused sauce that will elevate your dinner game. This elegant yet approachable dish layers smoky bourbon, creamy heavy cream, and a touch of brown sugar for a beautifully balanced sauce, while a hint of cayenne pepper adds just the right kick. Sautéed shallots and garlic create a fragrant base, and the shrimp are seared to golden perfection before being simmered in the luxurious sauce. Ready in just 35 minutes, this recipe is ideal for special occasions or a refined weeknight meal. Serve Shrimp Bourbon over fluffy white or jasmine rice to soak up every drop of the luscious sauce, and garnish with freshly chopped parsley for a vibrant, restaurant-quality finish. Keywords: Shrimp Bourbon recipe, creamy bourbon sauce, shrimp dinner ideas, quick shrimp recipes, bourbon shrimp with rice.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Shallot, finely chopped
- 3 cloves Garlic, minced
- 0.33 cup Bourbon
- 0.5 cup Chicken stock
- 0.33 cup Heavy cream
- 1 tablespoon Brown sugar
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 servings Cooked white or jasmine rice (optional, for serving)
Instructions
Pat the shrimp dry with paper towels and season lightly with salt and black pepper. Set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until melted and shimmering.
Add the shrimp to the skillet in a single layer and cook for 1-2 minutes on each side until pink and lightly golden. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp and set aside on a plate.
In the same skillet, add the remaining 2 tablespoons of butter. Add the chopped shallot and sauté for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Carefully pour in the bourbon (remove the skillet from the heat briefly if cooking over an open flame) and stir, scraping up any browned bits from the bottom of the pan. Let the bourbon simmer for 1-2 minutes to reduce slightly.
Add the chicken stock, heavy cream, brown sugar, cayenne pepper, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a gentle simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for another 2 minutes, just until the shrimp are heated through.
Sprinkle the dish with freshly chopped parsley for garnish.
Serve the Shrimp Bourbon hot, either on its own or over a bed of cooked white or jasmine rice for a complete meal.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
