Shrimp Bourbon

READY IN: 1hr
Recipe by Sherrybeth

Got this recipe from a great Chef from New Orleans who ended up here after being displaced by Hurricane Katrina. Make sure you use a good bourbon or the dish won't be nearly as awe-inspiring!! Footnote (1/10/07): I've reduced the half and half and chicken broth in hopes that everyone's sauce will thicken up. I've never had a problem with it because I simmer mine

Top Review by Jessie S.

I really loved the taste of the dish. With the heat from the ground red pepper and the zing and aroma from the bourbon. I wish the sauce would have thickened up more is the only down fall. Next time I will probably use heavy cream instead of half n half. Think I'm going to use the rest of the shrimp and sauce and place over some Texas toast instead of pasta.

Ingredients Nutrition

Directions

  1. Peel and devein shrimp.
  2. Melt butter in skillet over medium-high heat; add shallots and garlic.
  3. Saute 3 minutes or until tender.
  4. Stir in chicken broth, stirring occasionally.
  5. Add next 3 ingredients.
  6. Stir for 5 minutes or until slightly thickened.
  7. Add shrimp; cook 3 minutes or until shrimp turn pink.
  8. Remove from heat, and serve over fettuccine. Sprinkle with Parmesan sheese, if desired.

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