After the success of the deliciously heavenly Honey Bourbon Chicken Wings, my friend Wes and I decided we needed to keep trying more bourbon recipes. We like bourbon. We REALLY like Four Roses Bourbon. If we do recipes with bourbon in them, it gives us a logical excuse to try a drink or two. Or three.
Whatever it takes.
So we took to the grill with another app in mind: Shrimp. Our Cajun Shrimp recipe was amazing and we wanted to try to make something even better this time! To do so we also pulled out some other big guns: Butter and heavy whipping cream. We weren’t messing around.
To top it all off, we did something I’ve never done before – we lit food on fire. It was SO COOL. Poured the bourbon over the shrimp and took a lighter to it – POOF – flames. It was probably the most fun I’ve had at a grill in years. Maybe ever. Of course it helps that the company I kept was a hilarious and creative guy like Wes. It also helped that we sampled the Four Roses Bourbon a couple times.
You know, just in case. Of something.
Anyway, this appetizer is a must next time you light your grill. Creamy, tasty, a little smoke – and it’s fast and fun. It’s recipes like this that remind me why I fell in love with cooking – especially outside.
Try it soon and enjoy this amazing Creamy Bourbon Grilled Shrimp with some friends – but only if you’re into things like totally blowing your friends away with flavor and leaving them begging for more.
Creamy Bourbon Grilled Shrimp
- About 1lb uncooked shrimp peeled, deveined, tails taken off.
For The Sauce
- 3 tbs butter
- 1 tbs chopped garlic
- 1/4 c minced shallot
- 2 c heavy whipping cream
- 2 tbs spicey brown or dijon mustard
- juice of 1 lemon squeezed
- 2 tbs butter
- Salt & Pepper to taste
- 1/2 tbs minced garlic
- 1/4 c Bourbon - preferably Four Roses
- I loaf french or sourdough bread cut into slices
- Set up your grill for direct cooking - high heat. (add some light fruit wood for a bit of extra flavor)
- Inside, heat butter in saucepan and cook shallot until it's clear.
- Add garlic and lemon juice & cook for 2-3 minutes.
- Add cream and mustard and cook on medium-low heat for about 15-20 minutes.
- In a cast iron skillet, melt butter, then add shrimp, salt & pepper
- Add bourbon - light it for fun - and let cook off for about 1-2 minutes.
- Dump in the sauce and mix together in skillet for a minute.
- Toast your sliced bread on the grill - will only take a minute or so on each side.
- Put one piece of shrimp on each piece of bread and pour on extra sauce.