Shrimp Bourbon

"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"
 
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photo by Hates2cook photo by Hates2cook
photo by Hates2cook
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
1hr
Ingredients:
10
Serves:
8
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ingredients

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directions

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

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Reviews

  1. I really loved the taste of the dish. With the heat from the ground red pepper and the zing and aroma from the bourbon. I wish the sauce would have thickened up more is the only down fall. Next time I will probably use heavy cream instead of half n half. Think I'm going to use the rest of the shrimp and sauce and place over some Texas toast instead of pasta.
     
  2. 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!
     
  3. My DH and DS absolutely loved this, I increased the butter and garlic, I love the addition of bourbon, thanks for sharing hon!...Kitten
     
  4. This recipe is hard for me to rate. My husband loved it. I thought it was just ok. It was easy enough to make, but with both the bourbon and ground red pepper it had too much heat for my liking. After reading the other two reviews for this recipe I was prepared in case the sauce didn't thicken; which it didn't. I had reserved 1/2 a cup of the half-and-half, and to that I added 1 1/2 teaspoons of cornstarch and blended that well into the half-and-half, then stirred that into the sauce. It still didn't thicken even after 10 minutes so I ended up using an additional 1 1/2 teaspoons of cornstarch. The sauce finally thickened. If I make this again I'll decrease the ground red pepper more to my personal liking. I served this with thickly sliced warm Italian bread and one of my favorite and most often used recipes from Zaar... Sweet, Creamy Cole Slaw (#100526).
     
  5. 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.
     
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