Description
Need a tasty appetizer to serve your guests before the main meal? Honey butter bourbon shrimp should do the trick. Super easy and dee-lish!
Ingredients
Units
Scale
- 1 pound bag of large frozen (raw) deveined shrimp (26-30 per pound)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 2 cloves garlic, finely diced
- 1 tablespoon shallots or onion, finely diced
- 2 tablespoons bourbon, plus extra (I used Jim Beam)
- 1 tablespoon canola oil, more if needed
Honey Butter Bourbon Sauce
- 1 stick of butter, melted
- 1/4 cup of honey
- 2 tablespoons bourbon (I used Jim Beam)
Optional garnish:
- Red pepper flakes
- Chopped parsley
Instructions
- If your shrimp is frozen, take it out of the freezer the night before and let it defrost in the refrigerator.
- Finely dice the garlic. I usually start by slicing it thin and chopping down finer from there.
- Finely dice the shallot. Again, I slice it thin then dice it down finer.
- Remove tails from shrimp and peel off shell. Gently pinch the tail of the shrimp and be careful not to pull off the meat in the tail. Pull the tail off and peel the rest of shell off and discard.
- Lay out shrimp on plate or sheet pan. Season with salt, pepper, paprika.
- Melt butter in small pan on low heat. Add honey and bourbon and stir. Leave heat on low a few minutes and it’s done.
- Heat canola oil in a pan on medium-to-high heat. I usually spread the oil around my pan with a pastry brush.
- Add the shrimp and spread out so all pieces are lying flat on one side. Cook for two minutes then turn the shrimp. Cook for one minute on other side. The shrimp will turn pink and start to curl.
- Add the shallot and bourbon and stir with the shrimp for a minute. Some bourbon will absorb into the shrimp and some will cook off.
- Add the garlic and stir 30 seconds to one minute until garlic is fragrant then remove shrimp from the heat.
- Transfer shrimp to a mixing bowl and pour half the honey butter bourbon sauce over it and give it a mix. I tasted it here and decided to add a splash more bourbon. If you want to add it go for it. If you like it as is that’s cool too.
- There will be extra honey butter bourbon sauce. If you warm some crusty bread you can use it to dip in the sauce.
- Put the shrimp in a serving bowl or on a plate and garnish with optional red pepper flakes and fresh chopped parsley if you like.
Notes
- If you don’t have bread to use for the extra sauce, you could always save the sauce and use it to pour over grilled chicken another night.