- 1 pound shrimp
- 4 cups water
- 2 slices diced bacon
- 1 diced white onion
- 1 diced red bell pepper
- 2 cloves minced garlic
- 2 shots Maker's Mark Bourbon Whisky
- 3 ounces heavy cream
- 6 ounces shrimp stock
- Italian bread, toasted
- Steamed rice (optional)
Peel shrimp and save the shells. Return the 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 preserve.
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.
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