Best Bourbon Shrimp Flambe Recipes

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BOURBON SHRIMP FLAMBE



Bourbon Shrimp Flambe image

Make and share this Bourbon Shrimp Flambe recipe from Food.com.

Provided by chia2160

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter, enough to saute shrimp
1 lb shrimp, peeled and deveined
1/4 cup Bourbon
1/4 cup heavy cream or 1/4 cup half-and-half
1 teaspoon tomato paste
1 tablespoon fresh lemon juice
salt, pepper to taste
1/4 cup fresh chives, chopped
toasted pecans (to garnish) (optional)

Steps:

  • melt butter in skillet.
  • add shrimp, cook for 1 minute.
  • add bourbon.
  • with a long match ignite and shake pan until flames die down-be careful.
  • remove shrimp to a warm platter.
  • add cream and tomato paste to pan.
  • bring to a boil and reduce until thickened.
  • add lemon juice, salt, pepper.
  • return shrimp to pan.
  • add chives.
  • garnish with pecans if desired.
  • serve over wild rice.

Nutrition Facts : Calories 309.2, Fat 18.3, SaturatedFat 11.1, Cholesterol 271.8, Sodium 352, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 24.3

FLAMING SHRIMP AND GRITS



Flaming Shrimp and Grits image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup grits or coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, grated
1 pound (31/35 count) shrimp, peeled and deveined
2 ounces bourbon whiskey
1/4 teaspoon hot sauce, optional
Kosher salt
Freshly ground black pepper

Steps:

  • For the grits:
  • Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
  • While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
  • For the shrimp:
  • Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

BOURBON SHRIMP



Bourbon Shrimp image

Bourbon Shrimp are coated in a sweet and salty sauce flavored with bourbon, honey, and garlic. It's basically the shrimp version of the delicious Bourbon Chicken you get at the mall food court.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Time 15m

Number Of Ingredients 13

1/4 cup bourbon
1/3 cup water
1/3 cup packed brown sugar
1/3 cup low sodium soy sauce
2 tablespoons ketchup
1 teaspoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
2 garlic cloves (minced)
1 tablespoon cornstarch
1 tablespoon oil
1 1/2 pounds medium shrimp, peeled and deveined
1 green onion (sliced)

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

SHRIMP FLAMBE



Shrimp Flambe image

Quick, easy, impressive and romantic dinner for two (but can be doubled). For a slightly less fattening dish, omit the cream.

Provided by echo echo

Categories     < 30 Mins

Time 16m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup butter (1 stick)
1 garlic clove, pressed
1 lb raw shrimp, peeled and deveined
1/4 cup brandy
salt
pepper
1/2 cup heavy cream
2 slices toast, cut into points

Steps:

  • In a skillet, melt butter and saute garlic until soft.
  • Add shrimp and cook until they turn pink.
  • Remove from heat, add brandy and flame.
  • Season with salt and pepper to taste.
  • Over low heat, stir in cream to blend until heated through.
  • Serve immediately over toast.

BOURBON SHRIMP WITH BABY SPINACH



Bourbon Shrimp with Baby Spinach image

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

12 jumbo shrimp, peeled, tails left on
3 tablespoons olive oil
1/2 teaspoon plus a pinch smoked paprika
Kosher salt
Freshly ground black pepper
5 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon honey
2 cups baby spinach
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice, plus more for serving

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.

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