Whiskey Shrimp on Toast

Whiskey Shrimp on Toast created by JackieOhNo

Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
  • SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
  • Remove from heat, add whiskey to sauté pan and flambé‘. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
  • BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
  • SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
  • Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).
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RECIPE MADE WITH LOVE BY

@2Bleu
Contributor
@2Bleu
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"Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables."

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  1. lynnerd
    Amazing recipe!! I unfortunately did not have fresh tarragon, so had to use dried (1 tsp dried for 1 tbsp fresh). I also ended up using dijon mustard from what I had available. Will definitely be making this again! Thank you for sharing chef!
  2. JackieOhNo!
    Whiskey Shrimp on Toast Created by JackieOhNo!
  3. JackieOhNo!
    Whiskey Shrimp on Toast Created by JackieOhNo!
  4. JackieOhNo!
    This is truly restaurant-quality! Event though I made a few minor changes (one inadvertent), it came out fabulously. I mistakenly added fish base instead of the chicken base, and I chose to use Dijon mustard instead of yellow mustard. I had 8 beautiful colossal shrimps (size 8-12 per pound). They were cooked perfectly! There was a lot of sauce. I served this as a first course on New Years' Day. Two shrimp per person would have been sufficient, and I cut back on the bread a little bit. This is really an impressive dish that is easy to execute. Thanks for sharing this! Made for PRMR Tag Game.
  5. JackieOhNo!
    This is truly restaurant-quality! Event though I made a few minor changes (one inadvertent), it came out fabulously. I mistakenly added fish base instead of the chicken base, and I chose to use Dijon mustard instead of yellow mustard. I had 8 beautiful colossal shrimps (size 8-12 per pound). They were cooked perfectly! There was a lot of sauce. I served this as a first course on New Years' Day. Two shrimp per person would have been sufficient, and I cut back on the bread a little bit. This is really an impressive dish that is easy to execute. Thanks for sharing this! Made for PRMR Tag Game.
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