Star Hill Provisions closed for remodeling until March 1st.
Serves: 2 entrees or 4 appetizers
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.
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.
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.
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.
To serve, divide toasted bread and rice. Then, top with bourbon shrimp. Add fresh parsley for garnish if desired.
Notes from Chef Newman
Leave the flambé to the professionals and play it safe. When adding alcohol to a pan, be sure to turn off or remove your pan from the heat.
For a lighter version of this dish, you can skip the cream and add more stock and a pat of butter. Serve over rice or pasta.
Freeze shrimp, lobster and other crustacean shells to make stock at a later date. Seafood stock is awesome in fish stews and seafood pasta dishes.
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
Maker's Mark® Blondies
It's hard to beat a warm, gooey blondie recently out of the oven. These blondies are made all the better with a splash from your favorite redhead – Maker's Mark® Bourbon, of course. The vanilla extract and brown sugar are a natural match for the caramel flavor found in Maker's®. Don't skip the extra step of preparing the blackberry topping, also made with Maker's®, to pour over your blondies.
As a delicious appetizer or party food or when simply paired with a Maker's® cocktail, these bite-sized beauties are served with a Bourbon Dijon Sauce that brings a blend of mustardy heat and caramel notes from the Maker's Mark®.