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 butter
- 1 pound shrimp (peeled and deveined)
- 1/4 cup bourbon whiskey
- 1/4 cup heavy cream
- 1 medium tomato (diced)
- 1 tablespoon lemon juice (fresh)
- salt to taste
- black pepper to taste
- 1/4 cup chives (minced)
- Garnish: salted, toasted pecans
- 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.
- 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.
- 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.
- Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough.
- Sprinkle with 1/4 cup minced chives and toasted pecans, if using. Serve with a side of rice.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||11 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|