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.
What to get
- 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)
What to do
- 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.