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.
Notes from the team
- Fire bad
- 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.
- Lighten up
- 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.
- Stock up
- 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