Best Whiskey Shrimp Recipes

SAUTE SPICY SHRIMP, PEA SHOOTS WITH ROASTED CORN AND CHILE-MANGO WHISKEY SAUCE

Steps:

• Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp.
• Heat a cast iron griddle or grill on medium-high flame. Grill the corn until just roasted. After roasting, remove the corn kernels from the cob and set aside to serve.
• In a small bowl, dress the pea shoots with a little olive oil and the remaining lime juice.
• To serve: Place a small pile of corn on a plate. Spoon on some Chile-Mango Whiskey Sauce. Top with 3 shrimp per plate. Garnish with the dressed pea shoots.
• In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and chile and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe.
• Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use.

WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
• Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
• Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
• Add the eggs and panko to 2 shallow dishes.
• Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
• Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
• Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
• Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
• While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
• Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
• Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
• Enjoy!

WHISKEY SHRIMP ON TOAST

Steps:

• SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
• SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
• Remove from heat, add whiskey to sauté pan and flambé'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
• BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
• SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
• Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).

SHRIMP WITH WHISKEY TARRAGON SAUCE ON FRENCH BREAD

Steps:

• 1. Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice.
• 2. When garlic is just soft add heavy cream, milk, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally
• 3. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce).
• 4. While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp.
• 5. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low.
• 6. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread. Enjoy!

WHISKEY SHRIMP RECIPE - (3.9/5)

Steps:

• Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice. When garlic is just soft add heavy cream, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce). While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread.

WHISKEY APPLE BBQ & ASIAN GINGER SHRIMP SKEWERS

Steps:

• 1. Preheat the oven to 500 degrees Fahrenheit in order to get a good sear on the shrimp. Place the grilling pan in the oven while it preheats to warm the pan. Wash and slice the onion, avocado and tomatoes in large slices for the skewers (i.e. lengthwise and thick enough to hold together). Tip for slicing avocados; first slice them with the skin on then peel away the skin from the slices.
• 2. Rinse and pat dry the shrimp and place in a large bowl.
• 3. Add 1/2 cup of the Asian Ginger sauce and the Apple Whiskey BBQ sauce and stir well. Add the tomato, onion and avocado and toss gently to coat the ingredients well. Cover the bowl and refrigerate for 30-60 minutes. You can marinade the recipe longer or shorter periods of time, depending on how much time you have before supper.
• 4. Using either metal or wooden skewers, spear the shrimp so that it will lay flat on the baking sheet (through the head and tail). Alternate the vegetables and shrimp on the skewer. If you use wooden skewers be sure to soak them in water for 30 minutes before baking.
• 5. Carefully remove the baking pan from the oven and place the skewers on a baking sheet laying the shrimp and vegetables flat.
• 6. Turn the oven setting to Broil and broil at the highest rack in the oven for 4-5 minutes, turning once during the baking time. To check for doneness, make sure the shrimp is opaque.

SHRIMP COCKTAIL WITH WHISKEY MAYONNAISE

Steps:

• Place the mayonnaise, ketchup, whiskey and yogurt into a bowl and whisk well together. Season to taste.
• Plae the salad leaves on individual plates or in one serving bowl.
• Pile the shrimp in the centre and drizzle with the dressing.
• Garnish with basil.

SHRIMP IN WHISKEY SAUCE

Steps:

• Dredge shrimp lightly in flour.
• Mix cream and mustard together.
• Melt butter in saute pan over medium heat and saute shrimp lightly on both sides until they redden.
• Pour in whiskey and ignite. When flames subside, add cream-mustard mixture to pan and stir until blended.
• Serve in individual au gratin dishes.
• This recipe should serve four, but don't be surprised if your guests implore you for a second helping!