Bourbon Shrimp Flambé Recipe

Shrimp flambe
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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
321 Calories
19g Fat
4g Carbs
27g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 321
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 287mg 96%
Sodium 1227mg 53%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 27g
Vitamin C 7mg 33%
Calcium 124mg 10%
Iron 1mg 3%
Potassium 299mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for bourbon shrimp flambé is a real show stopper. Shrimp are flamed with bourbon and served with a tomato cream sauce for a simple but elegant dish. This is great served with a side of rice. The alcohol burns off when the bourbon is flamed, so no worries about guests becoming inebriated.

If you like to impress your guests, flaming or flambéing is a technique you need to learn. It's spectacular, especially if you do it in a chafing dish in front of your guests. If it's evening and your dining room has lots of windows and the light level is low, the flames will reflect in the glass and it's simply mesmerizing. Anytime you are working with open flames, precautions must be taken. Be sure to read these flambé tips and hints before you begin.


  • 1/4 cup (2 ounces) unsalted butter

  • 1 pound shrimp, peeled, deveined

  • 1/4 cup bourbon whiskey

  • 1/4 cup heavy cream

  • 1 medium tomato, diced

  • 1 tablespoon freshly squeezed lemon juice

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup minced chives

  • Salted toasted pecans, for garnish

Steps to Make It

  1. Melt 2 ounces butter in a long-handled frying pan over medium heat. Add 1 pound peeled and deveined shrimp and sauté for 1 minute.

  2. Remove from burner and carefully add 1/4 cup bourbon to the pan. Ignite with a long fireplace match and return to heat. Shake until flames burn down and go out. Remove the shrimp with a slotted spoon and keep warm.

  3. Add 1/4 cup heavy cream and 1 medium diced tomato to the pan. Boil and reduce until thickened, then add 1 tablespoon fresh lemon juice. Season to taste with salt and pepper.

  4. Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough.

  5. Sprinkle with 1/4 cup minced chives and toasted pecans, if using. Serve with a side of rice.

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