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BOURBON SHRIMP
Shrimp that's bold, flavorful, and glazed to perfection! These bourbon-infused shrimp will leave you wanting more, bite after bite.
ABOUT THIS RECIPE
Shrimp has long been a staple of Southern cuisine with classic dishes like Shrimp and Grits, Shrimp Creole and Seafood Gumbo. We've created a Kentucky spin on the diminutive crustacean by deglazing our pan with Maker's Mark Bourbon. We then simmer the shrimp in the bourbon, along with cream and stock. Served on toasted French bread, this velvety shrimp dish works as an entrée or hearty appetizer. The smoky, mildly briny flavor is rounded out nicely by the notes of vanilla and caramel derived from the Maker's Mark Bourbon.
PREPARATION TIMES
Preparation Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Ingredients
• 1 lb. raw gulf or local-to-you shrimp
• 4 cups water
• 2 slices bacon, diced
• 1 white onion, diced
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 3 oz. (2 shots) Maker's Mark Bourbon
• 3 oz. heavy cream
• 6 oz. shrimp stock (see step 1)
• French or Italian loaf of bread, toasted
• Steamed rice (optional)
PREPARATION INSTRUCTIONS
STEP 1 | Make shrimp stock
• Peel shrimp and save the shells. Return shrimp to fridge and add the shells to a saucepan with 4 cups of water. Bring to a boil and then reduce heat and cook for 20 minutes. Strain stock from shells and reserve.
STEP 2 | Cook bacon and onion
• In a heavy-bottom pan, combine bacon, red pepper, onion and garlic. Cook over low heat until bacon is cooked through, and onion is softened.
STEP 3 | Add ingredients and cook shrimp
• Carefully add Maker's Mark Bourbon to deglaze, and then add your heavy cream and shrimp stock. Bring to a boil and add shrimp. Reduce heat to medium and cook for 2–3 minutes until shrimp is just cooked through. Remove from heat.
STEP 4 | Serve, garnish and enjoy
• To serve, divide toasted bread and rice. Then, top with bourbon shrimp. Add fresh parsley for garnish if desired.
TIPS FOR GREAT
Bourbon Shrimp
TIPS, TOOLS & TECHNIQUES
Once you've mastered this dish, try experimenting with the techniques used here on other recipes. Deglazing is a method you'll use over and over again. With recipes that call for a wine, brandy or sherry deglaze, Maker's Mark might make a nice enhancement. The caramel and vanilla flavors of your favorite bourbon add delicious nuance to savory and sweet dishes alike. Maker's Mark works particularly well with ingredients like brown sugar, pecans, vanilla, chocolate, mint, apples, pears and peaches — and in meat dishes that use ham and pork. It's great in sauces, marinades, brines, glazes, cakes, pies, truffles and cookies.
- SMOOTH FINISH
This one changed the way we think of bourbon, all because one man changed the way he thought about making it. Bill Samuels, Sr., simply wanted a whisky he would enjoy drinking. Never bitter or sharp, Maker's Mark is made with soft red winter wheat, instead of the usual rye, for a one-of-a-kind, full-flavored bourbon. To ensure consistency, we rotate every barrel by hand and age our bourbon to taste, not time. Each and every bottle of Maker's is still hand-dipped in our signature red wax at our distillery in Loretto, KY., just like Bill, Sr. would have wanted.
