Best Bourbon Shrimp With Baby Spinach Recipes

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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

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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