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Nutrition Facts
Serving Size 1 (175g) Recipe makes 8 servings
Calories 215
Calories from Fat 60		(28%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 186mg		62%
Sodium 267mg		11%
Potassium 272mg		7%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 24.2g		48%
detailed view... how is this calculated?

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Shrimp Bourbon

Recipe #183625 | 1 hour | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sherrybeth
Aug 28, 2006

Got this recipe from a great Chef from New Orleans who ended up here after being displaced by Hurricane Katrina. Make sure you use a good bourbon or the dish won't be nearly as awe-inspiring!! Footnote (1/10/07): I've reduced the half and half and chicken broth in hopes that everyone's sauce will thicken up. I've never had a problem with it because I simmer mine

SERVES 8 (change servings and units)

Ingredients

2 lbs medium shrimp (you can use 2 lbs. of frozen shrimp if you have to)
2 tablespoons butter
2 large shallots, chopped
2 garlic cloves, minced
3/4 cup chicken broth
1/2 cup bourbon
1/2 cup half-and-half
1/2 teaspoon ground red pepper
hot cooked fettuccine
shredded parmesan cheese (optional)

Directions

1
Peel and devein shrimp.
2
Melt butter in skillet over medium-high heat; add shallots and garlic.
3
Saute 3 minutes or until tender.
4
Stir in chicken broth, stirring occasionally.
5
Add next 3 ingredients.
6
Stir for 5 minutes or until slightly thickened.
7
Add shrimp; cook 3 minutes or until shrimp turn pink.
8
Remove from heat, and serve over fettuccine. Sprinkle with Parmesan sheese, if desired.

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Featured Reviews for This Recipe

From: flower7

On Oct 10, 2007

This was really good but next time I will cut the cayenne down just a little - left my mouth burning (it was a good burn though!) Skipped the pasta and just served with garlic bread & veg. Sauce wasn't super thick, but that made it all the better to sop up with the bread. Thanks for the recipe!

0 people found this review helpful

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From: KITTENCAL

On Apr 12, 2007

My DH and DS absolutely loved this, I increased the butter and garlic, I love the addition of bourbon, thanks for sharing hon!...Kitten

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From: ~Nimz~

On Dec 15, 2006

Oh I'm so sorry I can't give this recipe 10 stars. This is just awesome. Wonderful flavor combination. Loved the tint of heat the ground red pepper gave to this recipe. I used Knob Creek bourbon for this recipe and didn't change a thing other than I halved the recipe to use as a side dish to Steak Diane. Mistake. After tasting this wonderful shrimp dish, the steak went uneated. I never did get the sauce to thicken, but it just didn't matter to us. Thanks so much SB for posting this absolutely wonderful dish. I'll be making this again.

2 people found this review helpful

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From: Bill Hilbrich

On Dec 19, 2006

I was able to successfully reduce the amounts so that I could make a nice lunch. I used a quality 100 proof bourbon, and although the experience was pleasant,it was not awe-inspiring. I was not able to get the sauce to thicken, and that certainly diminished it's impact on the fettuccine. I would need to do some work before serving it to guests.

1 person found this review helpful

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